Precision Cuts

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Across
  1. 2. Thin, flat shapes like squares or triangles, often for soups.
  2. 3. Thin strips, often used for leafy greens or herbs.
  3. 5. Short, thick batons, about 4mm wide, used for carrots or celery.
  4. 6. Thin matchsticks,often used for salads.
  5. 8. Roughly chopped vegetables, used for making stock or soup.
Down
  1. 1. Medium cubes, about 8mm, used for fruit salads or mixed vegetables.
  2. 4. Small cubes, about 2mm, often used for garnishes.
  3. 7. Peeled, deseeded, and chopped tomatoes, used in sauces.