What does "julienne" refer to in culinary terms?

Julienne is a classic technique in culinary arts that refers specifically to the method of cutting food into long, thin strips, which resemble matchsticks in size and shape. This style of cut enhances the presentation of dishes and allows for quicker cooking times, particularly for vegetables. The consistent size of the strips ensures even cooking and helps to retain the texture of the ingredients.

In contrast, the other options present different culinary concepts. Cooking with steam is a cooking method that involves using steam to prepare food, and it does not relate to the technique of cutting. Grilling meat refers to a cooking technique involving direct heat, typically over a grill, which is again unrelated to the act of cutting. Lastly, baking pastries involves a specific method of baking dough to create a range of sweet or savory items, which also does not pertain to cutting techniques. Thus, the definition of julienne is best captured by the method of cutting into matchstick-sized strips.