Basic Cuts & Shapes - class

Went for my 1st kitchen practical today and guess what I've learnt today, cutting veges! There are 16 types of them, and so here they are :

Vegetable Cutting

Chiffonade reminds me of KFC's vege in the burger.Don't you think so?

Paysanne which sounds like Pengsan is supposingly look like a diamond shape but it looks like a square tho.
Vichy is something like Paysanne it's just that it's in a ROUND shape..I guess.
Brunoise is diced actually. It's so damn small @@

Batonnet is something that looks like fries. It's thick and square and long.
Julliene is long and slim and less thick than Batonnet and somehow I can't stop to imagine spaghetti with it.
Turned is basically 'turning-it-into-oval' shape. That's what I thought at 1st but the books says different. I shall post things about it later. My cooking book spelled as TOURNE but my module spelled as Turned.

Aromatics

Mirepoix, judging from this picture it looks like assorted vege. What it matters here is the SIZE.
Everything must be approx the same size or so my lecturer said.

Sachet it certainly made me thought of those tea bags but no, inside this thing contains :
6 black pepper corn, 1 crushed garlic, some parsley strand, 1 piece of bay leaf.

Bouquet Garni looks like some random vege tied together. It's actually onion, carrot & celery cut at the same size and tied together. The thread there is for the ease of removing it when the 'taste' is out from the thing.

Onion Piquet looks cute and actually if it's not compulsory to put 6 cloves there I'd already put 2 or 3 and it'll look like Mickey Mouse..I guess. Basically the thingy in the middle is bay leaf.

Samples above are my lecturer's work. I didn't take any individual pictures of my group's work because it's... well.. too artistic to be posted here. Details on these stuff will be posted when I feel like it tho =p Actually there're finely chopped parsley, onion, garlic and roughly chopped onion & garlic. I don't think I need to post them on here right? I didn't even take pics of them.

(Paramesh's hand - trying to remember the names)

Taken at NIUC- kitchen