Knife Skills

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Across
  1. 2. knife used for slicing and tenderizing meat
  2. 4. knife used on a charcuterie board
  3. 6. Japanese knife that has has a wide, stright blade and curved spine
  4. 10. cut mostly used for french fries
  5. 16. cut where slices are uniform and diagonal
  6. 17. crushing to the point where it is a smooth _______
  7. 18. vegetables that are roughly shredded into an inconsistent julienne
  8. 19. uniform slices of round vegetables
  9. 20. cut used for garnishes
  10. 21. Keeping the size consistent ensures that everything cooks _____________
Down
  1. 1. cut used on leafy greens to turn them to ribbons
  2. 3. dicing can be thought of as an __________ knife cut
  3. 5. first step in dicing
  4. 7. number of knife cuts you might come across
  5. 8. knife used for triming fat and fileting fish
  6. 9. cuts vegetables into imperfect, but evenly sized pieces
  7. 10. knife that cuts through bread without crushing it
  8. 11. japanese knife that has a thin, lightweight, rectangular blade
  9. 12. type of knife used to peel
  10. 13. AKA matchsticks
  11. 14. knife that cuts through soft items like cakes, cheesecake, and pastries
  12. 15. cut that is best used for slaws and stir fry