The Morning After

Wow! My first class was great, after a tour of our kitchen we received our knives and tools and went over kitchen conduct, hygiene etc.
We discussed bacteria and how to make sure we avoid cross-contaminating foods. Some rules such as washing hands after using the bathroom weren't new to me - but: Did you know that one must NEVER peel an onion using one's fingernails? Yep, we all have bacteria under our nails...
After a demonstration on various cuts (Taillages) of vegetables it was our turn.
We Julienned, Jardiniered, Brunoised and Macedoined. After each cut was inspected by chef and assistant, we got to cook our first vegetables!
We cooked carrots a l'anglaise (add raw vegetables to boiling saltwater - when done refresh in ice), and turnips a l'etuve (with parchment lid).
Then more theory stuff, clean up etc...
The 5 hours were over in no time.

Now I'm sitting here recapping - happy to know the difference between hachez and chiffonade.
For all you francophiles out there, I know that most of the French words I use here are supposed to have little thingies like this one "é" or that one "ç"... but that would just take too long, I'm a slow typer as it is.