What do you mean by barrels in the galley? In the galley or what is seafood cuisine

The kitchen on a ship (galley) is a special place. The result of the voyage depends on its arrangement and the professionalism of the cook. Energy-intensive appliances are installed in a small room. The ship's kitchen provides modern technical solutions: the ability to bake bread and pastries, make coffee, offer dietary dishes on the menu, and feed the crew and passengers of the ship with food made from fresh ingredients.

The life support system of any ship cannot do without a galley. The occupied area and equipment of the galley room depend on the functions, tasks assigned to the craft and its type. It is impossible to do without an equipped ship's kitchen.

Three main titles

The range of galley equipment is approved by the requirements of SanPin 2.5.2-703-98. Mechanization of the kitchen for ships requires the presence of three components that are required when completing the galley. Let's talk about them below.

Plate

The kitchen on the ship is equipped with devices, the design of which, for example, kitchen stoves, differs little from ordinary ones. Important aspects of such a slab are:

• Compactness – every centimeter of space on the vessel is calculated;
• Durability - the unit must withstand long operating cycles with maximum load;
• Anti-tip devices (holders) – during rolling, the dishes do not move off the heating surface and do not fall from the stove;
• Heating adjustment;
• Cooking at least three dishes at once in sufficient quantity for the ship’s crew;
• Baking bread in a stove oven;
• Thermal insulation of external side surfaces (up to 45ºС).

Of course, the stove in the galley of a trawler will be very different from the setup in a restaurant kitchen on a cruise ship. But the general features given above will still remain. Galley stoves are installed on ships of various types and are used for preparing nutritious meals.

Electric stoves in the galley must operate in harsh tropical conditions (+ 45ºС) and at low temperatures (– 10ºС). The humidity level should be maintained at 75%. The maximum possible (98%) will lead to a decrease in the upper limit of positive temperatures (35ºС).

For small-sized stove models, control system elements (packet switches) are built into the housing. Such stoves are powered by a simple plug. The remaining samples are controlled by equipment installed on separate switchboards. The devices are connected to the ship's electrical network using terminal blocks (located on the outer casing).

Boiler (tank for heating water)

A kitchen on a ship, like any other, cannot do without hot water. Boiling water is a universal product. It is used to prepare dishes, process food before slicing and storing, wash dishes, and use it as a drink (for brewing).

The special qualities of ship boilers correlate with the parameters of galley electric stoves. But first of all, you need to pay attention to the performance of the tank. The device must produce the required amount of hot water within a certain time. The volume of boiling water produced is calculated individually for each ship.

A boiler is a container with heaters inside. The cladding applied on the outside prevents contact with a hot surface. The tank is installed vertically and fixed. Extremely useful in galleys with small spaces. Quickly heats water and maintains its temperature.

Makes tank maintenance easier:

• The presence of an additional tap for draining water;
• Semi-automatic control system;
• Protection against accidental switching on of the tank without water.

A valuable parameter of the boiler is the anti-corrosion coating. The difference in the hardness of fresh water coming on board from different sources has a negative impact on the tank design. A high-quality coating will provide the boiler with a long service life.

Fridge

Preserving food during a voyage is the main task of a galley refrigeration unit. An ordinary household refrigerator can cope with this role. However, in most cases, household-grade refrigeration units are not used on ships.

A kitchen on a ship requires the installation of a refrigerator with a reliable fixation (fastening system) so that its body does not move due to vibrations of the ship. It is recommended to install locking devices on freezer doors to prevent accidental opening.

The required working volume of the refrigeration unit is determined according to the number of crew/passengers and the type of ship (cargo/passenger). Specialized ship refrigeration devices with various types of freezing have been developed: water and air.

Plus two units

The development of technology has made it possible to provide kitchens for ships with the latest multifunctional equipment. Two types of equipment are most widespread.

Microwave oven

Microwaves can be found in almost every kitchen. They also found their niche in galleys. On ships there are professional-level microwave ovens and general-use models. This is due to the fact that microwave ovens are not included in the mandatory equipment range, but the kitchen on the ship can be equipped with similar devices as needed.

The owner of the vessel/captain himself decides on the presence of such a device in the galley. This fact does not have much impact on the popularity of using microwaves in the fleet. There are no special galley characteristics for a microwave oven. The main thing is that there is a place for it.

Combi oven

The range of functions of the device is extremely wide. Thanks to the combi oven you can:

• Thermally process food: dry and wet methods;
• Prepare a full set of dishes in the “second” category;
• Bake the meat;
• Take up baking (bread, pastries).

A ship's kitchen with a combi oven has a number of advantages:

• The cook spends less time cooking;
• Inclusion of dietary dishes in the menu;
• Possibility to significantly expand the diet;
• Prepare more complex dishes.

All equipment in the galley is necessarily certified by the Russian Maritime Register of Shipping and the Russian River Register.

Manufacturers of galley mechanisms in Russia

Not a single manufacturer deals with the marine theme of kitchen equipment in its pure form. There are very few domestic suppliers of galley equipment. Among them, three enterprises can be distinguished:

1. Concern "Termal" ( Nizhny Novgorod) is a supplier of a large number of different accessories and devices for galleys. Moreover, the company independently develops equipment samples, giving preference to domestic components. More than 15 units of equipment are at the design and modernization stage. The company has established a dealer network in the CIS countries and is actively developing cooperation with foreign countries.
2. OJSC Chuvashtorgtekhnika serially produces two modifications of combi steamers in a marine version. Russian models are much cheaper than imported ones (3-4 times). The company can also manufacture other devices.
3. LLC Planeta (St. Petersburg) has been supplying a wide range of galley electrical equipment for 20 years. All information about the company's products is posted on its website.

A kitchen on a ship needs high-quality equipment that is easy to use and ergonomic.

Prepare pastries and coffee

Galley mechanisms of the bakery and confectionery type differ from land-based equipment: they are small-sized and highly reliable. Professional kitchen equipment for ships perfectly solves the problem of individual preparation of pizza, confectionery, pastries, and bread.

Suppliers offer widest choice ovens of various sizes and modifications. The operating cycle of such ovens allows you to bake several different products at once, or a large batch of one item. An automated self-cleaning system (not installed on all models) will make working with the stove as convenient as possible.

Coffee making machines are not in short supply. Problem high price for coffee equipment is decided by purchasing equipment that has already been used, but has not lost its working qualities.

Auxiliary equipment

There is a wide class of devices with electric traction or manual drive. The most complete set of such equipment is available at large ships x (liners, ferries), where restaurant-level service is required and you need to feed large number people. Such a kitchen on a ship can be equipped with devices for kneading dough, meat grinders, slicers (cutting devices), and potato peeling machines.

The list of units is quite long. What specific devices will be mounted in the galley depends on the ship's designers. The ship owner retains the right to modernize the galley space and equipment.

Galley furniture

The specificity of galley furniture is operation under conditions of prolonged exposure to an aggressive environment. Galley utensils are constantly exposed to: moisture, particles of detergents, brine and spices. Mechanical loads are experienced by the working surfaces of cutting tables. Therefore, furniture for a ship's kitchen is designed with a careful selection of durable materials that can withstand an aggressive environment and not suffer mechanical damage.

The production of non-mechanical galley equipment has been mastered at many factories in Russia. Today, domestic manufacturers successfully compete with foreign companies. The quality of specialized galley furniture supplied to ships is no worse than imported samples. The price of Russian products is lower. Both military and civilian shipbuilders prefer to work with suppliers of galley furniture within the Russian Federation.

Russian manufacturers have developed many marine furniture products, including galley furniture:

• Preparatory galley tables;
• Bread cutting tables and tubs;
• Sinks of various options with different numbers of sinks (1-3);
• Cabinets for storing food, dishes, chest cabinets;
• Shelves (for storing plates, cutting boards, and other galley utensils);
• Box containing salt;
• A board to record the layout of products.

The design features of furniture for a ship's kitchen take into account the volume of the galley space, the number of crew, the mode of autonomy, and the provision of rations. These factors influence the choice of ready-made equipment samples or individual sketches are developed. Various options for the layout of the kitchen for the ship are taken into account.

Wash dishes and clean the air

The dishwasher and hood are devices not intended for storing and preparing food. But it’s hard to imagine a modern equipped kitchen without them. The first saves time for galley workers (they are not distracted by washing dishes). The second makes it possible to cook in comfortable conditions, eliminating unpleasant odors and microparticles of food ingredients.

Ship modifications of instruments are created according to the same principles as other galley equipment. The main requirements are compactness, long service life, immunity to negative environments.

Example of configuration

Yachts - small small vessels have their own classification. The number of crew members can reach two dozen people. Accordingly, the area allocated for the galley is completely small. But even in such a small space there are about 7-10 devices. The quantity and functionality of equipment, on the one hand, is determined by the required minimum set of equipment, on the other hand, by the wishes of the crew members and the capabilities of the vessel owner.

The class of yachts was created for sea travel. The set of instruments necessary to create comfort on board during long voyages and stops far from land may look like this (the equipment of the galley of the yacht “Nikolaev” is shown):

• Oven;
• Dishwasher;
• Fridge;
• Glass panel for heating food;
• Ice maker;
• Coffee machine;
• Freezer.

The ship as a home

The reasons for using a ship as a home and not as a watercraft can be different: economic, political, romantic. Such a home needs to be furnished seriously. The kitchen for the boat house is purchased at a regular furniture showroom.

Unlike the galley of a ship plying the waters, the kitchen of a house-ship does not require strict characteristics from equipment and furniture. It is not necessary to install purely marine versions of devices.

Professional equipment can be replaced with ordinary household equipment. There is a reason to use the services of a designer. The ship's small kitchen can accommodate a refrigerator, oven and sink. You can organize enough space to store dishes. Use the countertop as a cooking area, and connect a kitchen table if necessary.

A pull-out basket can fit into the design. The space under the oven is functional: utensils used for baking are placed there. The interior of the kitchen is configured taking into account the wishes of the customer. Most equipment can be covered with colorful facades. The choice of color scheme will be left to the client – ​​the owner of the house-ship.

Yes, I want to talk about the galley, because it is a more significant thing than its land-based counterparts. In reality, even the ancient Romans or Greeks, who traveled around their flat world, would have agreed with me in terms of the fact that everything is simpler on land. And with a trireme or any other vessel, where can you get away with it?

Meanwhile, the kitchen, that is, the galley on a ship, is not an old thing. People have been sailing the seas for hundreds of years, but they started cooking food on them relatively recently. The same ancient Greeks and Romans, who traveled along the coasts, always landed on the shores at night and lit a fire there and prepared food for themselves.

And the galley itself appeared much later. And he immediately gained eerie fame. Consider the names “Purgatory”, “Chamber of Panic”, “Reign of Depravity”.

It is known for certain that there were no galleys on Columbus’s ships. Some 400 years ago. The daily distribution of food was carried out by the provisions master, also called the pickler, and the battalion, in charge of barrels of water, wine and brandy.

What did the sailors eat? Depending on the condition of the shipowner's pocket.

Crackers. This was the basis. It is clear that wooden sailing ships were not equipped with ovens for baking bread, and if they were, how much coal and firewood would they have to carry with them? So yes, sea biscuits.

Huge chunks, so hard that they could hardly be broken with a hammer. Depending on the flour used to make them, crackers differed in appearance and taste. The English ones were light in color because they were baked with wheat and corn.

The Swedish “knekbrod”, “crispy bread”, was called “touchstone” for its hardness and configuration, since it had the shape of a donut. German "knallers" ("crackers") were baked from rye and were a favorite type of cracker among sailors.

In addition, there were also special double-hardened crackers. For the longest journeys. They were also called biscuits, which in French means “twice baked.”

But even crackers dried to the limit, to the point of ringing, quickly became moldy in sea-ocean conditions under the influence of constant dampness. Or hello worms and other protozoa. And this despite the fact that already in the 18th century, crackers began to be sealed in jars.

In such cases, the worm-affected crackers were simply slightly soaked sea ​​water and baked again in a regular oven. Well, it would be the same crackers, but with meat seasoning in the form of baked worms. Bon appetit, so to speak.

In general, the ship's dry ration consisted of the simplest things that did not require special storage conditions. Dried or salted meat, salted lard, crackers, hard cheese, vegetable oil, alcohol, dried vegetables, vinegar.

By the way, vinegar was not a seasoning, but a disinfectant. The seasoning was wine until it soured and turned into vinegar, and a little later (after 300 years) - rum or aquavit.

By the way, I can add this recipe to go with rum. British. The dessert was called “dog cake.” Was very popular in the fleet of Her Majesty Queen Victoria.

Rusks, or rather, their remains, were ground into fine crumbs, then lard and sugar were added to the crumbs, ground in a mortar (for example, for tobacco) and all this was diluted with water. The result was a fatty-sweet paste, which was given the rather outlandish name “dog cake.”

There is an opinion that sea pudding originated precisely from “dog cake”, because well, there is something in common in the recipes.

A pudding was prepared from flour, sugar, raisins and melted lard mixed with water. This dough was then placed in a canvas bag. The bag was tied, an identification tag was attached to it and, along with the pudding bags of the other tanks, it was lowered into the large galley pot. But this appeared when boilers for cooking were firmly assigned to ships.

Well, in general, about 400 years ago food was rarely cooked on a ship, and edible food was even less common. The first invention for the galley was an open hearth with a brick hearth covered with sand. Usually one cauldron was hung, in which food was prepared.

The most common recipe was half porridge, half stew (depending on the amount of water that could be spent on the dish) of their cereals and corned beef.

It could be varied. Peas, lentils, pearl barley, beans, rice, millet - depending on the region. And corned beef. It could be added if olive or other oil was available.

On ships of old times there was such a position - a tankman. This is an unfortunate man in his own way, whose duties included receiving food for a certain number of sailors and, most importantly, a portion of meat.

The battalion personally distributed rum to each sailor. As they say, rum is sacred.

But the cook did not enjoy authority in maritime folklore. On the contrary, the nicknames that were awarded to him were usually more than offensive.

But here you just need to figure out why the cook was a condemned figure. It’s probably worth noting for the sake of fairness that the ships of that time were no different huge size and were really limited in carrying capacity.

What was the galley like in conditions of constant shortage of fresh water?

A dirty, smelly room with a brick slab in the middle. The rest of the area contained kitchen tables, logs for chopping wood and cutting meat, barrels and tanks, boilers, shelves with pots, woodpiles of firewood, bags and supplies of provisions.

And in the midst of all this hell, the cook reigned. More precisely, I tried to cook something like that. It is clear that in the vast majority of cases, only one dish was prepared for the team. And not the best quality.

The lack of water created unsanitary conditions. The lack of normal storage conditions gave rise to crowds of rats. And so on.

The cook on a sailing ship was an odious figure. Disrespected, cursed, the cooks were often drowned (mostly out of stupidity), but this did not improve the situation. It is clear that a chef from a restaurant will not serve as a cook on a sailboat.

Nevertheless, something was prepared. I will give a few recipes in addition to the “dog cake” and peas with corned beef.

By the way, on the second day after peas and corned beef, corned beef and peas could have been served. Marine humor, yes. And at the same time the reality of life.

Russian ship cabbage soup.

We take the boiler. We have only one, so we do everything in it. To begin, pour lard, sauerkraut, onions, carrots and parsley root into a cauldron and fry it all.

We chop the fish (it doesn’t matter what kind, whatever we could catch) into pieces and also lightly fry it in this beauty.

Then add water and bring to a boil. Add vegetable oil, salt, pepper and basically call the tanks. The cabbage soup is ready.

Fine? Well, those who know will say - you can eat. I agree. What about potage? Okay, we'll leave it for dessert.

Soup.

We take a cauldron, throw lard or butter and onions into it. Lots of onions. There is garlic - a lot of garlic. It’s useful, and you’ll need to get rid of the smell. Fry. Until golden brown.

Then add water and throw in pieces of corned beef. Without cleaning or soaking, because water is valuable. And that will do. Cook for an hour and a half.

When the corned beef is boiled to the point that it can be chewed, we go to the battaler and take a bag. It doesn't matter with what. Peas, lentils, pearl barley. Anything that can be cooked. We fall asleep as is, with worms and larvae, there is no need to waste protein. Let's cook!

Then comes the hard part. You need to take pepper and laurel from the reserves and add just enough to fight off the smell. Everything is fine. The food is ready.

It is clear that with such a “menu” the arrival of scurvy is a matter of time. And then food goes into battle, which could easily be swallowed by any scurvy sufferer with bleeding gums and loose teeth.

Labskaus.

They say the recipe from the Vikings has yet to come. I don’t believe it, it was easier for these brave guys to kill a sick person, they bothered like that for weeks.

Take a ration of corned beef and boil it. This is 2-3 hours. Cut the boiled corned beef finely and finely, add also finely chopped salted herring and grind with a pestle and mortar. Add some pepper to the resulting mixture (there is already enough salt there), dilute it with water and rum. The first is so that it can be swallowed, the second is so that it doesn’t smell so bad.

True, it is worth noting that Labskaus did not completely solve the issue of getting rid of scurvy. At sea, the corned beef gradually went rotten anyway and smelled like a dead body. Yes, when canned meat came into use under Napoleon, it was not for nothing that they were nicknamed the “dead Frenchman” in the British Navy.

And of course, floorage. The most cursed dish of privateers, pirates and tea clippers. The dish was prepared when food supplies were running low and there was no way to replenish them.

Potage was very easy to prepare. A cauldron of water was taken, into which everything that remained on board was thrown. Rats, worm biscuits, worm meal, scraps, fish tails and so on.

Usually the preparation of the potage was followed by a revolt of the team, but...

The world of sailing ships was somewhat different from the civilized world. And first of all - food.

Hot food on sailing ships was delivered from the galley to the crew's quarters in tanks. Of these, and if, since bowls on a ship are such a luxury. While eating, each sailor took turns throwing a spoon directly into the common tank. Anyone who could not maintain the rhythm and climbed out of turn received a spoon on the fingers or on the forehead.

Overall, everything is so sanitary and hygienic that there are no words.

But it's half an orange! Okay, food quality. What about water quality? It is clear that most often the team received cheap and not entirely good-quality products. Corned beef, beans, cereals, lard... But water, which was mainly collected at best from pothole wells, and at worst from nearby rivers, was not a gift either.

The main thing is that she was missing. And it spoiled quite quickly in the only container at that time - wooden barrels.

Considering that the most common preservative was salt, the question of the edibility of salted meat also did not arise. Simply because it had to be soaked in the same fresh water. Which was completely lacking, and which also quickly deteriorated, especially in hot latitudes.

With each month of sailing, the water became thicker and smellier. Later, wooden water tanks were replaced by iron ones. However, water on a ship is still considered valuable: a person can overcome hunger for a week or even more, but must drink a certain minimum of water every day.

In general, cooking on ships of former times was not the most fun or rewarding task. And it’s not even about ships and cooks.

More precisely, mainly in ships. Even more precisely, as I already noted, in their size. If a normal cook who loves people does not have the proper amount of kitchen utensils, then no amount of punishment will force him to work miracles. And the lack of water negates all dreams of “tasty and healthy” food.

I don’t know how the British dealt with their traditional “five-o-clock”, that is, evening tea on ships. It probably wasn't the most delicious drink. Repeating what we had for lunch, only in a diluted form.

Plus constant water savings.

On the ships of Vasco da Gama when sailing to India, each sailor was entitled to:

680 grams of crackers;
- 453 grams of corned beef;
- 1 liter of water,
- 40 grams of vinegar,
- 20 grams of olive oil,
- onions, garlic, dried and fresh vegetables.

This is probably why Vasco da Gama came back. Here is an example of another diet. A sailor of the English expedition on the Bounty transport, which ended in a mutiny and the landing of the captain:

3 kilograms 200 grams of biscuits;
- 1 pound of corned beef (450 grams);
- 160 grams of dried fish;
- 900 grams of peas or cereals;
- 220 grams of cheese;
- water, rum.

For comparison, I can cite the rations of a Russian sailor from the time of Catherine II. With “Bounty” at the same time, actually.

For a month, a Russian sailor was entitled to:
- 5.5 kg of beef meat in the form of corned beef or fresh;
- 18 kg of crackers;
- 4 kg of peas;
- 2.5 kg of buckwheat;
- 4 kg of oats;
- 2.5 kg of butter;
- more than 0.5 kg of salt;
- 200 g vinegar;
- 3.4 liters of vodka (28 glasses).

Potage was not cooked on Russian ships...

Hello everyone. My name is Dima (or Dmitro (emphasis on the “and”), as most people called me on the ship. This is a post in which I want to show you one of the days spent on cruise ship Carnival Dream as a restaurant service worker. Preface: I chose this day not by chance. Later you will find out why.

The position of assistant waiter (waiter assistant) includes many responsibilities and job changes (starting from work in canteens for service staff, room service (delivery of food to cabins) and ending with work on the 10th deck where there are various types of buffets, a pizzeria , sandwich shop, etc.). At the end of my contract I worked in the so-called. "bistro team" This day shows the life (work and rest) of a waiter who works in a bistro team.

Depending on the day (whether we are in a port or at sea all day), I wake up differently, but, as a rule, half an hour before work. It’s very hard to get up at half past 6 in the morning, so it’s almost a quarter before I got up.

Our cabins are small, but there is enough space. I washed my face and got dressed for work

Almost a standard picture - my employees came early to room service (where we check in in the control room) and drink coffee (or have already drunk and are waiting for those who are still drinking). These are girls from Ukraine

The night shift room service is fully operational. And I’m leaving from the 6th floor to the 3rd, where the main galley is located (the main ship’s kitchen + dishwashers).

There are already about 200 orders waiting for us on the line. Guests place breakfast orders on their doorknobs the night before, indicating what they want, quantity, delivery time, their name and cabin number. The room service night shift (where I also once worked) sets out trays with napkins, on them are placed order cards, mugs, spoons, cereal, sugar, cream cups - all according to the orders on the cards. We take turns taking orders and reporting the rest (yogurt, coffee-tea, bananas, bread, butter, milk, etc.). Cards with orders are laid out by time (usually from 5:30-10:00).

The corridor with the guests' cabins, along which I carry the order. This time I got an order to the front of the ship. Since the place from which we take orders is located towards the back of the ship, I have to walk almost the entire ship, which is not close. But I love these orders because I can walk back along the open 4th deck and relax a little.

The order was delivered, they even left me a good tip ($4). Great start to the day! (but, unfortunately, I didn’t have much luck with tips later). The inscription on the card is “Rise and Shine” - literally “rise and shine” in our way.

This is the open fourth deck. There are rescue boats on the left, fresh air...

... the island of St. Martin is on the horizon, which means we’re approaching.

Sometimes I return to other decks (inside the ship)

Saint Martin - view from the deck of our liner

All orders have been delivered - we are taking the remaining stock back to Room Service

Oh yes, before each start of work and after finishing work we check in at a special machine. The clock says 9:31

I'm going to my cabin A-561

I quickly change clothes and at 10 am my friends and I are already outside the ship

There are a lot of people in the port, as there are 4 large ships, one of which Oasis of the Seas is the most huge liner in the world. The girls in green offer to try a coconut cocktail. I tried it before, but I have a tradition of always taking these free samples. Since this is my last St. Martin (well, the port in general) on this ship, I bought myself a whole glass of this delicious “coconut smoothie”.

We go to the beach (one of our few ports where the beach is relatively close and can be reached on foot).

Before we went swimming, we decided to surf the Internet. Wi-fi reaches from that Honky-Tonk bar. My friends are in the photo.

Segways are quite popular here (I rode once myself).

Finally we went swimming and jumping off the pier..

Cruise ships are visible in the distance (including ours - the first one)

Then we went for a walk through the streets of Philipsburg. Someone was taking pictures of the girls, I also decided (many of them even posed for me, as it turned out.

On the way to the ship I noticed mountain goats. I had seen them sometimes before and really wanted to see them that day, and fortunately...

It's time to get back to the ship. There are 2 days at sea ahead.

Of course, hungry, we immediately ran to the canteen, but alas, we were 7 minutes late. The line is empty. The time is 13:37.

But we have friends who work there and they gave us something to eat.

Also on this day, water slides were open to all staff. I had been several times before and didn’t want to miss another opportunity.

There was still an hour left before work started, I decided to listen to music, but, of course, I fell asleep. Luckily, I always set an alarm for such occasions.

Another “Clock in” before starting work.

In the evening, everyone from the bistro team works on the 10th floor called LIDO, where the Gathering restaurant is located. This is exactly the place where buffets and various fast food establishments are collected. I would like to note that all food on the ship is free (that is, included in the price of the cruise), so guests eat a lot.

Most waiters are responsible for cleaning tables after guests. My job is to group glasses and mugs and replenish drink stations. The work is not very hard, but it is constant, non-stop. Often you have to wash the cups yourself (using the dishwasher, of course) when the dishwashers don't have enough time to deal with the cups.

Here is our typical beverage station, of which there are 6. There is a juice machine (but in the evening only lemonade and iced tea), an ice and water machine, a coffee machine (regular and decaffeinated) + hot water for tea and there is also a machine for making hot chocolate. I have to replenish them all and wipe them down.

View of the establishment. Below you can see the line that opens at 6 pm.

The Oasis of the Seas sets sail - a breathtaking sight. People wave to each other from the liners.

I had to go to the toilet - I walked through the guest area. Room cleaning is in full swing.

View from the 9th floor to the 3rd (lobby).

At 21:00 I have dinner. There is nothing in the staff canteen anymore (and my recent employees are in full swing), so I took food from LIDO (where I worked before).

Also on our ship on Wednesdays at 10 pm there is such entertainment for guests as a Mexican fiesta. These are basically mass dances + some kind of competition. This is all happening on deck 10, so I walked out of the restaurant to the pool to take pictures.

There is also a Mexican buffet open on Wednesdays at 11 a.m. This is very beautiful, although it is more work for the waiters, and for everyone else too. Indian made of ice.

And this one carved from a watermelon...

At 23:00 another shift arrives and we “bistro team” are released to rest. On the way to the cabin. Someone is playing ping pong.

I changed my clothes and went to the gym to work out a little. I go to the guest gym, which is on deck 12. There are standard announcements near the elevator.

I decided to go to the dining room. At this time we have a “night owl”. Of all this, I only want fish (salmon and tuna), which is what I usually take...

... but I refused because I didn’t risk mixing fish and recently drunk milk. I went back to the cabin.

It was a long day. Time to sleep. Tomorrow at 7 I go to work.

Shipping culture and maritime vocabulary have evolved over centuries. The names of the parts of the ship have their own specifics. For example, the galley is a favorite place for the entire ship's crew. Throughout the history of navigation, it has occupied an important place in the lives of sailors.

Galley - what is it and what is its purpose

A galley is a room on a ship that is used for preparing food. It occupies a separate place or a dedicated area, which depends on the size of the ship. The name was derived from the Dutch word kombuis, which translated as “kitchen” or “stove,” back in the 15th century. This was the name given to the cast iron stove on which food was prepared. By the way, in the era of Peter I, this room in Russia was called a cookhouse.

You should know that the word “galley” does not have a homonym, since it refers to But there is a word (that is, the same sound) - “campus”. They should not be confused, since the latter is called the town educational institution, where, in addition to buildings for classes, there are dormitories, libraries, sports complexes, etc.

And the most common synonyms for the word “galley” are “kitchen”, “cookhouse”, “cookhouse”, “ship’s kitchen”.

Kitchen location

On a ship, you have to follow certain rules in the galley. So, if the cook does not prepare the first dish while pumping, it will splash out. And when there is a storm at sea, the table is covered with a wet tablecloth so that the plates do not slip onto the floor. The difference between tables on a ship is that they are equipped with edges around the perimeter to prevent small objects from falling out. Meal times on board the ship are agreed upon in advance, and it is customary for the entire crew to sit down at the table.

The meaning of the word "galley" on a ship does not need to be explained to anyone. Here the sailors receive not just food, but a reserve of strength for their difficult service. Equipment that softens pitching is installed in this room. For example, a safety measure is a stove on a special suspension and its fencing as protection against equipment falling.

It is important to mention when talking about the galley that such a room is not located just anywhere. On sailing ships it is located in the bow, on small boats - on the lower decks, and on merchant ships - in the upper part.

Modern equipment

The work of a cook in ancient times was not easy: no refrigerator, use of coal. The only provisions available are corned beef or live meat, located on deck in cages.

The galley on a modern ship is equipped with various equipment. A mandatory element of the kitchen is a stove. It must meet the following requirements:

• Compactness. On a ship, every centimeter of space is calculated.
• Strength. The slab must withstand maximum loads.
• Availability of holders. Dishes should not fall from the unit during the rocking period.
• Ability to prepare at least 3 dishes simultaneously for the ship’s crew.
• Thermal insulation of the outer side surface.

Of course, the galley stove on a trawler is different from the equipment on big liner. But the general parameters are preserved in order to provide the crew of sailors with adequate nutrition.

Heating water in the galley

It is important how the galley is equipped. It is clear that such a room must be provided with special boilers. They are needed for preparing dishes, processing food, washing dishes, and brewing tea.

The requirements for the parameters of such a unit are clear:

• High productivity of the tank (the required amount of boiling water in a certain time).
• Heating the container from the inside. The outside remains cold.
• Vertical installation and fastening, which creates convenience for small galleys.
• Water heating rate.
• Corrosion protection.

The third essential component is a refrigerator. Its purpose is to preserve food during the voyage. The device meets the following indicators:

• Secure fixation to avoid displacement.
• The required volume, in accordance with the number of crew members.

The role of the kitchen on a ship

You cannot do without a galley and cook on a sea voyage, since everyone, be it a cabin boy or an admiral, needs breakfast, lunch and dinner. Both on liners and underwater submarines there are people preparing food, and there are always rooms designed for this.

A lot depends on the cook on a ship. Well-fed sailors will be better able to achieve the team's goals. Thanks to the efforts, the situation on the ship can be calm or, on the contrary, tense, because on the ship there is no cafe where you can eat deliciously, or a store where you can go for groceries.

Throughout history, ships have often become carriers of infectious diseases. WHO has established international health regulations regarding water transport.

The purpose of establishing such rules is to protect the health of workers and passengers and prevent the transmission of infection from one country to another. These rules stipulate that food taken on board must be safe and that the crew must be trained in sanitation rules and strictly follow them.

Now it is clear what role the galley plays in the life of sailors. That such a place is vital in difficult and dangerous times is beyond doubt.

Admiral's hour - lunch break, during which sailors are allowed to sleep.
Tank - the bow of a ship (vessel).
Combat post - a place with military weapons and technical equipment.
Warhead - a unit of a ship's crew that performs specific tasks.
Combat service - a form of daily operational activity of naval forces in peacetime.
"Combat leaflet" - a type of handwritten wall leaflet containing information about successes in combat and political training of the personnel of the ship (unit).
"Combat number" - a pocket book in which the duties of the sailor (foreman) are recorded in accordance with all ship schedules.
"Big Gathering" - formation of the ship’s personnel when raising the flag, during naval parades, during meetings of officials, etc.
Brigade - tactical formation of similar ships.
"Bull" - commander of the combat unit of the ship.
"Shitholes" - big, blunt-toed boots.
Gaff - an inclined yard fixed in the upper part of the mast, used for raising and carrying St. Andrew's flag while moving.
Lip - guardhouse.
Ship division - the lowest tactical formation of similar ships of the third and fourth ranks.
Ship division - a tactical formation consisting of ships of the first rank or brigades and divisions of ships of lower ranks.
Doc -doctor (ship's doctor).
Oaks - ornament on the visors of the caps of senior naval officers.
Bubblegum-tack - a unit for attaching the end of the anchor chain to the ship's hull. The phrase “tack to the cud” means to release the anchor chain to the end.
IDA-59 - individual breathing apparatus.
Cavtorang - captain 2nd rank.
Galley - kitchen on the ship (vessel).
Kaperang - captain 1st rank.
Cook - cook on a ship (vessel).
Coaming - fencing of doors, hatches, necks, preventing water from entering the interior.
Stern - the back of the ship (vessel).
"Reds" - red color on the exercise plan indicates the actions of one’s own forces.
Cockpit - accommodation for sailors on a ship (vessel).
Cap - ship commander.
"Linden" - deliberate deception.
Binnacle - magnetic compass stand.
"Ocean" - an electronic simulator designed to visually display the situation during an operational-tactical game.
Periscope - an optical device for monitoring surface and air conditions from a submerged submarine.
Forecastle - elevation of the hull above the upper deck at the bow of the ship.
PEJ - post energy and vitality.
Sliding stop - a device for reinforcing bulkheads or pressing the plaster tightly when sealing a hole in the side of a ship.
Locker - a chest (locker) on the ship where the personal belongings of the crew are stored.
"Blue" - blue on the exercise plan indicates the actions of enemy forces.
Submarine - submarine.
"Shiloh" - alcohol.