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juliennekind 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 [..]
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julienneFoods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.
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julienneTo cut vegetables, fruits, or cheeses into thin strips.
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julienneCutting fruits or vegetables into very thin strips.
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julienneTo cut food into fine sticks, thinner than matchsticks or shreds.
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julienneTo cut into thin match-like, narrow strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.
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julienneTo cut food, usually vegetables, into thin stick:shaped pieces.
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juliennePronounce 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 [..]
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julienneJamaican 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 [..]
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julienneTo cut into long, thin strips, matchsticklike in shape.
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julienne(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.
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julienneTo cut into thin match-like, narrow strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.
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julienneTo cut vegetables into long thin matchsticks.
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julienneslivered vegetables (sometimes meat)
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julienneTo cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
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julienneCut into very thin long strips.
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julienneTo cut fresh vegetables or other foods into thin matchstick-size strips of uniform length
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juliennefoods, especially vegetables, cut into thin sticks approximately ¼ inch thick and 1 inch long.
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julienneTo cut food, usually vegetables, into thin stick-shaped pieces.
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julienneTo cut food into thin, matchstick strips.
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julienne(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) [..]
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julienneTo cut food into long thin strips resembling matchsticks. Most commonly used when preparing vegetables.
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julienneto slice food into very thin shreds or strips.
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julienneTerm used to describe vegetables cut in very fine strips. Used as a garnish in soups
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julienneCut into fine strips.
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julienneto slice food into very thin shreds or strips.
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julienneTo cut into long, thin strips.
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julienneTo cut vegetables, fruits, or cheeses into match-shapped slivers
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julienneA posh form of chopping whereby you cut vegetables into long, fine, even strips.
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julienneA knife technique which involves cutting vegetables into thin, even-sized matchsticks. Salads, fries and garnishes often call for a Julienne cut.
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julienneTo cut into small strips, generally 2" (5cm) long x 1/8" (.3cm) x 1/8" x 1/8" x 1/8" square.
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juliennecut into slivers, usually vegetables or meat.
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juliennevegetables or meat cut into match-like pieces.
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julienne
female|lang=fr, the feminine of Julien. Cognate to English Juliana and Gillian.
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julienne
(cooking) a garnish of vegetables cut into long, thin strips.
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julienneFrench feminine form of Iulianus (see Julian).
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