What does the term "julienne" refer to in culinary practice?

Julienne is a specific culinary technique used to cut food into long, thin strips, typically measuring about 1/8 inch by 1/8 inch by several inches long. This method is often used for vegetables such as carrots, bell peppers, and zucchini, as it creates a uniform look and allows for even cooking. The julienne cut is not only aesthetically pleasing but also enhances the texture and flavors in a dish by increasing the surface area of the ingredients.

The other options represent different cutting techniques: finely chopping herbs typically results in small particles, dicing involves cutting into cubes which is a distinct shape and size, and slicing meat against the grain is important for tenderness but does not pertain to the julienne technique. Each of these methods serves different purposes in cooking, highlighting the importance of using the right cut for various culinary applications.