What does it mean to "julienne" vegetables?

Julienne refers to a specific technique in culinary knife skills where vegetables are cut into long, thin, matchstick-sized strips. This method enhances both the presentation and texture of the dish, allowing for even cooking and more surface area for flavors to penetrate. The characteristic size of strips produced by julienne cuts is typically about 1/8 inch wide and 2-3 inches long. This technique is commonly used for vegetables like carrots, zucchini, or bell peppers, making them ideal for stir-fries, salads, and garnishes. Understanding the julienne technique is essential for achieving uniform cooking and an appealing aesthetic in culinary presentations.