The term ‘julienne’ refers to what method of cutting vegetables?

The term 'julienne' specifically describes a precise cutting technique where vegetables are cut into thin, matchstick-shaped pieces. This method is commonly used in culinary preparations to create uniform pieces that cook evenly and provide a visually appealing presentation. The julienne cut allows for maximum surface area, which can enhance the flavor and texture of the vegetables when they are cooked or used in salads.

In contrast, the other cutting methods represented by the incorrect choices differ in both size and shape. Cutting into small cubes refers to a 'brunoise' style, while large chunks correspond to a rough chop. Round slices would relate to a slicing technique that produces coins or disks of the vegetable. Each of these methods serves different purposes in cooking, but the signature of the julienne technique is its matchstick shape, making option B the correct choice.