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