Online Google Dictionary

julienne 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˌjo͞olēˈen/,
Font size:

juliennes, plural;
  1. Cut (food) into short, thin strips

Noun
  1. A portion of food cut into short, thin strips
    • - a julienne of vegetables
    • - julienne leeks
  1. a vegetable cut into thin strips (usually used as a garnish)
  2. cut into long thin strips; "julienne the potatoes"
  3. a clear soup garnished with julienne vegetables
  4. Julienne is a tiny lunar crater that is located in the irregular terrain to the south and slightly to the east of the prominent crater Archimedes.
  5. To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies.
  6. To cut vegetables, fruits, or cheeses into thin strips.
  7. To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly. You can also use a mandoline or a processor or electric mixer blade.
  8. Foods that have been cut into thin strips approximately the size of match sticks of various lengths. Julienne foods are often used as a garnish.
  9. Matchstick-thin strips of vegetables are called julienne in French. A medley of different julienne, such as leeks, carrots, and courgettes, is especially striking as a garnish or accompaniment.
  10. A classic knife cut that looks like long, thick matchsticks.
  11. cut into slivers, usually vegetables or meat.
  12. Match stick shape and sized cut vegetables. If you don't have a julienne cutting gadget, you can cut for example, zucchini crosswise into 2 inch long pieces, then cut lenghtwise slices 1/8 to 1/4 inch thick, then stacking a few together cut thru all slices to make julienne strips.
  13. To cut food into thin strips the thickness of matchsticks. Not the name of my hairdresser – that's Julian.
  14. A knife technique by which food is cut into slender, matchstick pieces.
  15. To finely slice an ingredient into 'needle-like shreds'. A julienne, although thinner than a 'baton' should be of the same length
  16. (jool-LEE-ehn) – A cut whose dimensions are 1/8″ x 1/8″ x 2″  Featured in Types of Cuts
  17. Vegetables cut in very slender slices, smaller than matchsticks.
  18. Food which is cut into thin strips, to a thickness of approximately 2mm/ 1/8 inch  and a length ranging from 2.5cm/1inch to 5cm/2 inches as standard.
  19. A cut where the item (vegetable) is cut in very thin stripes.
  20. This is a type of cut, where the ingredient to be julienned is cut into very thin, "matchstick" strips usually 2 - 3 inches long, and about 1/8 inch thick. Recipes may call for the ingredient to be julienned or into matchsticks.
  21. Cutting food into thin sticks about two inches long.
  22. To cut foodstuffs, most frequently, vegetables, fruit or cheese into match stick shape and size, for perfection should be 1/8-inch-thick by 1 to 2-inches long (they are measured for your 3 stars!). Julienne of vegetables (carrot or red pepper) is often used as a garnish.
  23. To cut into match sticks about 1/8 inch across by 2 inches long.
  24. whilst this term made sound unfamiliar, julienne is quite common in the meat world. It essentially involves cutting your meat into fine, narrow strips that measure 2-3 inches in length and 1/8 inch in width.
  25. This is a finely cut piece of vegetable, used for garnishes. The size and shape resembles a match.