Glossary of food terms: J

Julienne

Vegetables or citrus zest shredded or cut into thin matchsticks or very fine shreds. They're often cooked in butter in a covered pan until quite soft and then used as a garnish, especially for soups and consommés. Raw vegetables to be served as an hors d'oeuvre can also be cut into julienne.

• Julienne of carrot, lettuce, sweet red pepper and cucumber wrapped in a flour tortilla