edited activity 12

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Across
  1. 2. Cutting food into thin flat p[ieces
  2. 4. Cutting ffood into thin, long strips like matchsticks.
  3. 5. Cutting ingridients into large to bite-sized pieces.
  4. 7. Cutting vegetables into thin, flat, and rustic shapes.
  5. 8. Finest dice cut. Used for garnishes, fine presentation
  6. 10. Used for french fries and vegetable sticks.
Down
  1. 1. Cutting ingridients into even cube-shaped.
  2. 3. Used for vegetable and herbs.
  3. 6. Decorative cut produces foootball-shaped vegetables
  4. 9. Cutting food into very fine, very small pieces.