Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
Fine, thin strips of fruit or vegetables.
Used by AQA
Specification 3.2.2.1 · Paper 1
Revise: Fruit and VegetablesJulienne: use the same slab-to-strip approach, but make much thinner slabs and narrow lengthways cuts. The result is fine strips rather than the thicker sticks of a baton cut.
Fine, evenly cut matchstick-shaped strips of food.
Distinguish the shapes: slices are thin pieces, dice are cubes, batons are sticks and julienne are fine strips.
Aim for consistent dimensions within each cut. No fixed baton or julienne measurements are specified here.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.