Back to Basics

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Across
  1. 3. Uniform cube-shaped cut.
  2. 4. Arm part often fried.
  3. 7. Small strip under the chicken breast.
  4. 8. Boneless, skinless cut from a fillet, often of flatfish.
  5. 10. Thin ribbons of leafy greens.
  6. 13. Thick matchstick-like cut.
  7. 14. Thick, boneless cuts from the top of a large fish.
Down
  1. 1. Thin stick-like vegetable cut.
  2. 2. Boneless side of a fish.
  3. 5. Small, thin strips of fish, often battered.
  4. 6. Thick cross-section cut with bone.
  5. 9. Edible internal organs like liver and heart.
  6. 11. Bone-in round fish slice.
  7. 12. Diamond-shaped vegetable slice.
  8. 13. Tiny cubes from julienne.