Knife skills revision

1234567891011
Across
  1. 3. Using for slicing or dicing long items, tucking your fingertips with the blade resting against your knuckles
  2. 7. Short thick batons
  3. 9. Washing hands, keeping space clean. Safety and ________
  4. 10. This is the chameleon of knives, whatever your chopping, this is the knife for the job
  5. 11. Preventing injury in class
Down
  1. 1. Larger cubes, used mostly for fruit salad shapes
  2. 2. Long fine ribbons of leafy herbs or vegetables
  3. 4. Use for smaller or rounder vegetables, cutting through the tunnel.
  4. 5. Tiny 2mm cubes, requires the first cut to be in julienne
  5. 6. Cuts are long and thin strips, similar to matchsticks
  6. 8. Thin slices according to the natural shape of the vegetable