If vegetables are julienne, they have been cut into long, thin sticks, like matches — not cubes, and not wide slices. Cooks use it as an adjective (julienne carrots), as a noun (cut them into julienne), and as a verb (to julienne a pepper). It comes from French kitchens and still sounds a little fancy; at home many people just say cut into thin strips. Though actually the oldest French use was a soup made with those thin pieces, and that older soup-cut is close to what cooks now call chiffonade, which is more like thin ribbons of leaf, not sticks. You will meet julienne in recipes and on cooking shows, not much in everyday chat.

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