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cold cut. 1. Usually, cold cuts. slices of unheated salami, bologna, ham, liverwurst, turkey, or other meats and sometimes cheeses. Origin of cold cut.
Red onion julienne for Peruvian ceviche. Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrots julienne, celery for cÃ©lÃ©ris remoulade or potatoes for Julienne Fries.