Julienning or frenching is a culinary knife cut in which the food item is cut into long thin strips. Common items to be julienned are carrots for carrots Julienne or celery for Céléris Remoulade . With a sharp knife the raw vegetable is sliced to length and trimmed on four sides to create a thick rectangular stick 6-7cm long, then cut lengthwise into thin (1-2mm) slices. Stacking these slices and again cutting lengthwise into thin (1-2mm, equal to the thickness) strips creates thin uniform square sticks. Julienne usually applies to vegetables prepared in this way but it can also be applied to the preparation of meat or fish, especially in stir fry techniques.