Every professional chef knows that the shape and size of an ingredient can make or break a dish. Why? Because ingredients cut into uniform pieces at an appropriate size not only cook more easily but also taste better. In julienne (or French) cut, the ingredient is cut into long, uniform strips like matchsticks. Julienne cut is often used for salad ingredients and green veggies, like cucumbers, bell peppers, and zucchini.

Source: What's for dinner