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