When you julienne vegetables, what shape are you aiming for?

When julienning vegetables, you are aiming to create thin strips. This technique involves cutting the vegetables into uniform matchstick-like shapes that are typically about 1/8 inch wide and 2-4 inches long. The purpose of julienning is to increase the surface area of the vegetables, which can aid in quicker cooking and enhance their presentation in dishes. This method is commonly used for vegetables such as carrots, bell peppers, and zucchini, as it allows them to cook evenly and maintain a visually appealing look in salads, stir-fries, and garnishes.

The other shapes listed, such as squares, large pieces, or small dices, do not align with the julienne technique and instead refer to different cutting methods.