kind of clear soup made of chopped carrots and other vegetables cooked in meat-broth, 1841, from French (18c.), literally "(soup made) in the manner of Julien" (see Julian), presumably the n [..]

Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.

To cut vegetables, fruits, or cheeses into thin strips.

Cutting fruits or vegetables into very thin strips.

To cut food into fine sticks, thinner than matchsticks or shreds.

To cut into thin match-like, narrow strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.

To cut food, usually vegetables, into thin stick:shaped pieces.

Pronounce it: joo-lee-enTo cut vegetables into matchsticks-shaped pieces for use mainly as a garnish.To julienne, vegetables should be peeled and cut across into pieces about 5cm long. If necessary, c [..]

Jamaican foods that have been cut into thin, matchstick strips. The Jamaican food (such as a potato) is first cut into 1-inch-thick slices. The slices are stacked, then cut into 1-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll [..]

To cut into long, thin strips, matchsticklike in shape.

(joo-lee-EHN) – To cut food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.

To cut into thin match-like, narrow strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.

To cut vegetables into long thin matchsticks.

slivered vegetables (sometimes meat)

To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.

Cut into very thin long strips.

To cut fresh vegetables or other foods into thin matchstick-size strips of uniform length

foods, especially vegetables, cut into thin sticks approximately ¼ inch thick and 1 inch long.

To cut food, usually vegetables, into thin stick-shaped pieces.

To cut food into thin, matchstick strips.

(verb) To cut food into long thin matchlike strips, approximately 3 mm wide and 4-5 cm long; Julienne - Foods that have been cut into thin, matchstick strips (most often used as a garnish or in soups) [..]

To cut food into long thin strips resembling matchsticks. Most commonly used when preparing vegetables.

to slice food into very thin shreds or strips.

Term used to describe vegetables cut in very fine strips. Used as a garnish in soups

Cut into fine strips.

to slice food into very thin shreds or strips.

To cut into long, thin strips.

To cut vegetables, fruits, or cheeses into match-shapped slivers

A posh form of chopping whereby you cut vegetables into long, fine, even strips.

A knife technique which involves cutting vegetables into thin, even-sized matchsticks. Salads, fries and garnishes often call for a Julienne cut.

To cut into small strips, generally 2" (5cm) long x 1/8" (.3cm) x 1/8" x 1/8" x 1/8" square.

cut into slivers, usually vegetables or meat.

vegetables or meat cut into match-like pieces.

female|lang=fr, the feminine of Julien. Cognate to English Juliana and Gillian.

(cooking) a garnish of vegetables cut into long, thin strips.

French feminine form of Iulianus (see Julian).