then you’ve likely experienced “julienned” carrots. Julienne, a thin, match-like cut, is also known as the “French cut” and is regularly taught to culinary students at French-style ...

or twice the size of julienne matchsticks. This cut is best for dippable sticks on a veggie tray (they're a bit slimmer than the carrots from your childhood lunchbox), thin-cut french fries ...