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A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.

Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired.

A kitchen tool used to remove the layers of flesh from vegetables and firm fruits, such as apples, by peeling off thin narrow shavings.

A small narrow utensil designed to remove peels from oranges, lemons, limes and other similar sized fruits with citrus skins.

The outer skin or rind of a fruit and vegetable. Vegetables that have this outer skin will generally have the peel removed and discarded before the vegetable is used but there are occasions when it is left on.

A handy kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk.

A tool used to trim the outer skin of an apple from the apple flesh. This device will most often remove the core while removing the skin around the apple, leaving it cored and either whole or sliced.