Use food preparation equipment (Group 4)

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Across
  1. 4. Cut into 1cm dice on a mandoline
  2. 7. Roughly diced vegetables used for sauces
  3. 8. Cut into 5x2x2cm shapes, bridge shape
  4. 10. Small batons 5x5x40mm
  5. 13. Finely sliced of onions or shallots
  6. 14. Cubes 4-5mm
  7. 15. Small batons 20x4x4mm
  8. 17. Roughly cut vegetables for stocks
Down
  1. 1. Fine strips 2x2x30-50mm
  2. 2. To turn vegetables into a barrel shape
  3. 3. To finely or mince of herbs and garlic
  4. 5. Thin square,triangular,diamond or round shapes
  5. 6. To fine crush garlic
  6. 7. Finely shredded lettuce or leafy vegetables
  7. 9. Very finely chopped mushrooms
  8. 11. cut into thin slices on a mandoline, lattice wafer
  9. 12. Fine dice 3x3x3mm
  10. 16. Herbs and vegetables are tied together