To cut foods into 2 to 3-in. long strips by Vs-in. wide.
A preparation in which vegetables are sliced into elongated, thin pieces resembling matches, often used as an embellishment, particularly in clear soups. The term may also refer to the soup that employs this garnish. It is possible for this term to be utilized to describe meat and vegetables sliced in this manner that are served as a main dish rather than a decorative accent.
The nomenclature assigned to an unclouded broth derived from vegetables, originally prepared by the celebrated eighteenth-century French culinary artist, Jean Julien.