[Answer] Which cooking term describes cutting food into matchstick-like strips?

Step 1 : Introduction to the question "Which cooking term describes cutting food into matchstick-like strips?"

...The julienne cut is a traditional French knife technique where foods are cut into long thin strips, similar to matchsticks. The ideal size for these classy little matchstick vegetables is approximately 2 to 3-inches long and 1/16 to 1/8-inch thick. This is a cutting style that is normally used for zucchini, carrots, celery and potatoes, but it can be used on virtually any type of vegetable. The julienne method ensures an even cutting size, which is essential to ensuring that vegetables cook or marinate at the same rate.

Step 2 : Answer to the question "Which cooking term describes cutting food into matchstick-like strips?"

Julienne:

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