What is the term for cutting food into thin strips?

The term for cutting food into thin strips is "Julienne." This technique involves cutting vegetables, fruits, or other foods into long, thin strips, usually measuring about 1/8 inch by 1/8 inch by 2 to 4 inches in length. This method is often used for preparing ingredients that will be cooked quickly, as the thin strips allow for even cooking and aesthetic presentation in dishes like stir-fries or salads.

Chiffonade refers to cutting leafy greens and herbs into long, thin strips but is specific to leafy materials. Dice involves cutting food into small, uniform cubes, which is a different technique. Brunoise is similar but refers to dicing food into very small, fine cubes, typically 1/8 inch on each side. Each of these cutting techniques has its specific applications and characteristics, but for the purpose of cutting food into thin strips, Julienne is the correct term.