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