taxed and spent wrote in rec.food.cooking:

>
> "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

Oficers mess there.


> 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

Main mess. Much larger. It's about 1/4 of a deck of the ship from the
looks.


> 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.

Yup. I believe the baking for both was all done in the one bakery.

Carol

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