What are the official names for slicing an onion from pole-to-pole or cross-pole? There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion.

I'm looking for two terms:


Slicing across the grain, perpendicular to the poles, parallel to the equator, along the latitude.


rings?

Slicing with the grain, in the direction of pole-to-pole, along the longitude.


wedges?



What is the shortest, most concise way to describe these techniques?
I don't think there's an "official" answer, and using obscure French terms is a good way not to be understood, but for reasonably knowledgeable readers, the most concise terms are definitely slicing latitudinally and longitudinally.

 

("first, assume a spherical onion...")