On Fri, 11 Sep 2015 17:06:53 -0700, "taxed and spent"
> wrote:

>
>"taxed and spent" > wrote in message
...
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 11 Sep 2015 15:02:35 -0400, Brooklyn1 wrote:
>>>
>>>> A destroyer's galley is
>>>> small, not much larger than a typical home kitchen, with all the
>>>> equipment crammed in there wasn't room for more than one cook to work
>>>> at a time.
>>>
>>> Of course. Everybody here can turn out 1,600 meals a day in the space
>>> just slighter larger than their home kitchens.
>>>
>>> And you wonder why people aren't believing any of this bullshit. The
>>> pile just keeps getting higher and higher.
>>>
>>> -sw
>>
>> Today's destroyers are 8 times the displacement of WWII destroyers, and
>> are on a par with WWII light cruisers.
>>
>> So, what are we talking about? And when it is said "not much larger than
>> a typical home kitchen", give some dimensions. And are there stores
>> located elsewhere that are typically stored in the home kitchen? And does
>> the galley include the food service items, dishwashing, etc.?
>>
>> Then keep in mind that 1600 meals a day on a ship is like 400 meals at one
>> time. That is not hard to do, depending on the nature of the meals. I
>> recently knocked out mashed potatoes from real potatoes for 600 people in
>> not much time at all. Including the roasted cippolini and garlic.
>> Chicken breasts for 600, too. Then I got on to the rest of the work. It
>> was a marathon!
>>
>>
>>
>
>Here is a drawing of a portion of the mid-deck of U.S.S. Allen M. Sumner
>DD-692, a WWII destroyer. This shows the galley (7 x 10 feet), pantry (5 x
>6 feet), provisions store (6 x 3 feet), bread locker (7 x 3 feet) - all
>measurements approximate.
>
>http://www.dd-692.com/images/other/specs/md02.jpg
>
>Here is a drawing of a portion of the First Platform Level, showing Food
>Service, Dishwasher, Cutlery, Scullery, etc.
>
>http://www.dd-692.com/images/other/specs/fp02.jpg
>
>
>So, much of what is kept in your home kitchen is not in the galley (as is
>also the case in many restaurants). Note the large kettles in the galley -
>easy to cook up large quantities of "kettle food". Looks to me like the
>pantry has work space too. The oven is probably floor to ceiling, with room
>for 10 sheet trays. Deep fat fryer, range, equipment (likely a 80 quart
>floor mixer, with food processing attachments).
>
>Food service shows steam tables, and undoubtedly warming cabinets, which can
>keep large quantities of food hot for a matter of hours, out of the galley
>so the next cooking assignments can get started.
>
>Just the facts, Jack.

Precisely. The newer DDs are larger but just as cramped for
work/living space.