Knife Cuts & Mise en Place

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Across
  1. 3. the most important step in personal hygiene
  2. 4. the most used knife in a kitchen
  3. 7. the metal part that passes through the handle of the knife
  4. 9. 1/4 by 1/4 by 1/4 inch
  5. 14. 7 sided football knife cut
  6. 15. 1/8 by 1/8 by 1/8 inch
  7. 17. 42-135 degrees fahrenheit
  8. 18. 3/4 by 3/4 by 3/4 inch
  9. 19. the sharp part of the knife
Down
  1. 1. a round knife cut
  2. 2. slicing technique into long thin strips, usually for basil, or other flat leaved vegetables
  3. 5. 1/8 by 1/8 by 2 inches
  4. 6. 1/2 by 1/2 by 1/2 inch
  5. 8. the part of the knife where the blade meets the handle
  6. 10. means "everything put in its place"
  7. 11. chopping food (usually garlic) into very small pieces
  8. 12. 1/4 by 1/4 by 2 inches
  9. 13. these hold the handle to the tang
  10. 16. consists of ingredient list, equipment list, timeline, and recipe. We will create these everytime we are in the kitchen