What is the term for slicing food into thin strips or pieces to prepare for cooking?

The term that describes slicing food into thin strips or pieces in preparation for cooking is known as julienne. This technique involves cutting vegetables or other ingredients into long, thin matchstick-shaped strips, which not only enhances their presentation but also allows for quicker and more even cooking. The size and shape of julienne cuts make them ideal for stir-frying or adding to salads, where a delicate texture is desired.

In contrast, dicing refers to cutting food into uniform cubes, typically larger than julienne cuts, primarily used for ingredients that are meant to cook evenly. Chopping involves cutting food into larger pieces, often of various sizes, without the precision of dicing or julienne. Minced refers to cutting food into very small, fine pieces, which is often used for ingredients like garlic or herbs, where a more intense flavor is desired. Each of these cutting techniques has its specific purpose in cooking, but julienne distinctly characterizes the process of creating thin strips.