Admiral hour - lunch break during which seafarers are allowed to sleep.
Tank - bow ship (vessel).
combat post - a place with military weapons and technical equipment.
Warhead - a unit of the ship's crew that performs certain tasks.
combat service - a form of daily operational activity of the forces of the fleet in peacetime.
"Battle Leaf" - a type of handwritten wall leaflet, which contains an information about the successes in the combat and political training of the personnel of the ship (unit).
"Battle number" - a pocket book in which the duties of a sailor (foreman) are recorded in accordance with all ship schedules.
"Big Gathering" - the formation of the ship's personnel when the flag is raised, during naval parades, at meetings of officials, etc.
brigade - tactical connection of homogeneous ships.
"Bull" - the commander of the combat unit of the ship.
"Govnodavy" - blunt big shoes.
Gaff - an inclined rail, fixed at the top of the mast, used to lift and carry the St. Andrew's flag on the move.
Lip - guardhouse.
Ship division - the lowest tactical formation of homogeneous ships of the third and fourth ranks.
Division of ships - a tactical formation consisting of ships of the first rank or brigades and divisions of ships of lower ranks.
Doc doctor (ship's doctor).
Oak trees - an ornament on the peaks of the caps of senior officers of the fleet.
Zhvaka-gals - attachment point of the end of the anchor chain to the ship's hull. The phrase "poison to the gum-tack" means - to release the anchor chain to the end.
IDA-59 - individual breathing apparatus.
Katorang - Captain 2nd rank.
Galley - kitchen on the ship (vessel).
Kaperang - captain of the 1st rank.
Cook - a cook on a ship (vessel).
Coaming - fencing of doors, hatches, necks, protecting against falling into interior water.
Stern - the back of the ship (vessel).
"Reds" - in red on the plan of the exercise they indicate the actions of their forces.
Cockpit - accommodation for sailors on the ship (vessel).
Cap - Commander of the ship.
"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 the surface and air situation from a submerged submarine.
Forecastle - elevation of the hull above the upper deck in the bow of the ship.
PJ - post energy and survivability.
Sliding stop - a device for reinforcing bulkheads or tightly pressing the patch when sealing a hole in the side of the ship.
Locker - a chest (locker) on the ship, where the team's personal belongings are stored.
"Blue" - blue color on the exercise plan indicates the actions of the enemy forces.
Submarine - Submarine.
"Shilo" - alcohol.

Today we will turn to the eternal. Who said: "To Shakespeare"???
No. Dear comrade William Shakespeare, we will leave for another forum. So what is on the ship so archaic and little influenced by progress ??? And oddly enough, it's a galley!

That's how he was on the sailboat.

Fire, a cauldron, and a man who, under such conditions, must provide hot meals to a gang of thugs.
A galley is a room on a ship, suitably equipped and intended for cooking (kitchen).
The galley and the cook have always been on the ship and at all times. Why? Yes, because any person from the cabin boy to the admiral and the commander of any fleet wants to eat. Yes, 3-4 times a day.

Kok is the ship's cook. The word Dutch (Dutch. kok), comes from lat. coquo - cook, bake, fry.
Kok performs the tasks of providing food to the personnel of a military unit, a ship. His duties include preparing a quality breakfast, lunch and dinner, distributing food to personnel, as well as receiving, maintaining and storing food. The cook must know the basics of cooking, the rules for storing food products and their cost, be able to work with electric ovens.
Military registration specialty - specialties of military nutrition.
Regular military rank - sailor, senior sailor.
To master a specialty, primary or secondary vocational education is required.
To be appointed to a position, it is necessary to undergo training in the training detachments (schools of junior specialists) of the Navy.
And on ancient sailboats and on super modern cruisers, aircraft carriers and submarines there are people busy cooking and premises for this very process.
Yes, these are not gunners, not captains. They do not fire on enemy ships, do not make fateful decisions on which the life and death of hundreds of people depend. But how all this will happen depends very much on their work. Because any person, if he is poorly fed, will think not about completing a combat mission, but about visiting, excuse me, a latrine.

So. Previously, on sailboats and steamships, the work of a cook was especially difficult. Imagine. There is no refrigerator, the stove in the galley is on the coal, the provisions are corned beef or in general live on the deck in the cells, clucking and lowing. And the deck itself dangles underfoot. And morals are simple and unsophisticated. You feed badly and they can throw you overboard.
Now, of course, they don’t wash overboard, but they can also knock on the kumpol. Especially when the flight or trip is long and the personnel are a little brutalized from this. But from the lyrics, let's move on to practice and consider the device of the galley of the end of the last century in more detail. Welcome to the galley of an average dry cargo ship or timber carrier from the times of the USSR.

Usually 2 cooks and 1 galley worker (auxiliary worker) prepare food for 40-50 team members.
Theater begins with a hanger. A galley starts with a food warehouse. Or simply from the artel. There is a warehouse for storing dry bulk products. Sugar, cereals, pasta. Refrigerators for storing groceries and freezers for storing meat and fish.

Beef meat comes in the form of half carcasses and quarter carcasses. Pork carcasses and half carcasses. Lamb carcasses. And it is stored in the freezer suspended on hooks. The funniest thing is that loading meat resembles a fairy tale about Zhiharka. Like a fox couldn't put it in the oven. So here too. The elevator is small and the beef does not climb there. When people get tired of fighting it, the carcasses are simply dragged onto the ladder and, with the help of a magic pendal, they are sent flying down. The main thing is that no one peeks out of the artelka at this time.

Cereals and potatoes are easier here. Soft bags fit into the elevator quite normally. It's more fun on the flight. The elevator door opens onto the open deck. And on the flight, oddly enough, there are storms. Especially in winter in the Atlantic. As a result, the bag was put on the back and climbed the 50 degree ladder.

But, our people, I remember they carried sugar in bags, he happily climbed up the vertical ladder from the hold with a bag. And one deck of the hold is the height of a 2-storey building. These are the feats that love for a freebie pushes people to.
And the Navy is still tougher. There are many people, little mechanization.
The loading has begun. Five "kamaz" food. Mountains of boxes. No sleep, no eating - load! All the way! Our emphasis is sliding, so that he ...
Come on, come on, Slavs! Nada! They fell, it failed!
Boxes, boxes... boxes...
- Mesh-kii! Bags up! Cans... Packages... Sugar on the deck... after it, the meat - into the mud, then it will go to cutlets...
- Hold on! Who's in the LUKE?! What kind of infection is on the way?!
Seven boxes of sugar on one line.
- It will break!
- It won’t tear, we’ll throw it in a quick way - and sleep!
Nearly flew off after the boxes.
- Pa-ra-zi-ti-na! Did you want to get laid?!
Seven boxes of sugar - one hundred and fifty kilos.
- Hey, upstairs, take it easy!
- Do not hold, infection!
- Stop throwing!
- I'm going to knock someone in the face!
Sugar on deck. Packets crunch under boots; cans, bags, kidneys, fish, compote - all this flies down, falls, beats.
The chopped compote does not come out of the can - it is frozen.
Damn, I'm thirsty. Where is it now, impaled? Overboard!
- Where did you throw it? You can warm it up - put it on the tras (transformer) - and drink!
- Didn't realize.
Loading. There will be five Kamaz trucks in total, we will throw them in - and sleep!
Sleep...
Hangover day. He barely opens his cloudy eyes. Put in some matches.
Polar night. Dawn at twelve, and at two already darkness.
Unshaven. Shaved means sleepy.
The snow is falling. On the pier, a mountain of garbage covered with snow; trampled boxes - loading is in progress.
- Let's! What are we standing? Come on guys, we'll be done soon!
- When we finish! The end is not in sight.
- Upstairs! Fall asleep, right? Bastards, there's no one there! Everyone fled. Petrov, vigorous root!
- Why am I, alone, or something, I'll be here, just a little - immediately Petrov, and everyone sleeps in cabins, like marmots.
- Mikhalych! Play big collection! You need to go through the cabins and skerries! Raise your kicks...
Someone is lying in the cabin; It’s dark, like a black man ... The beak was removed from the bag, scum, so that they would not be worried. And we are without light, by the legs - and on deck ...
Why are we sleeping? There people are disfigured, and you have a bed here? Well, get up!
There is a pile of garbage on the pier, and tomorrow - in the sea. Love for the sea is instilled by the unbearable life on the coast.
- Why did they run away from the loading? Why, I ask?! So, in his hold, and so that only the ears stick out! ..
- Pain-sha-I-pri-bor-ka!
- Attention to the ship! The garbage truck has arrived! Take out the trash!
But okay. Products received. Let's go to the galley. The door is healthy clinket on zadraiki. So that if anything it was possible to hide from the wave. We open. We go.
To the right is an elevator to the command canteen and the campaign cabins. The worm lift to the next deck takes about 6 minutes. Therefore, only the first one is sent to the team's canteen and the cuts are sent. And for the second orderly on the ladder runs. Nothing he young will fall apart. But we will turn to distribution later. Now let's start with the worst. What scares everyone in the army and navy. It's from peeling vegetables.

Potato peeler machine. It's either on the big cruise ships. Or on exemplary ships. And the rest. Of course she is. But only as a monument to itself. Why? Because it's either broken. Or out of savings. Because it uses a lot of water.

Why wastes a lot of water? Because she goes there all the time. Then, after the car, the potatoes still need to be cleaned. And therefore, most often potatoes, carrots, onions, and so on have to be cleaned by hand. For 40 people. Represented? A Soviet potato. It seems that it was specially grown in a rubber peel. Which, not like a car, refuses to take a knife. And about modern fashionable potato peelers, I generally keep quiet. In principle, she cannot cope with such a root crop. Therefore, all the galley workers of that time had a tacit agreement. Wash this root vegetable maid in ussr as quickly as possible. To buy already normal potatoes that are easy and convenient to peel. And these potatoes flew overboard, often right in the sacks. But this is on a dry cargo ship. And in the Navy. What was taken. That's what we chew. Especially on a submarine.
Here they cleaned the potatoes with carrots, now we need to peel the onions. What's scary??? In fact, peeling onions is not a big problem. The onion itself does not sting the eyes before cleaning. After cleaning, he is already floating in a pot of water. Also phytoncides do not fly away. Here is the PROCESS! At first, the fighters suffer. But they adapt pretty quickly. A porthole and a door, or two portholes on different sides, and a draft is provided. He carries caustic phytoncides into the corridor. But this is no longer our problem. Especially if together with the aroma of borscht. Let the people in the car choke with saliva. :rollface:
Fine. Root crops are cleaned. You have to start cooking right away.
To cook the broth in large quantities, we use a dissecting kettle. Here is such a monstrous unit. The devils in hell will be jealous.

It's all great in the picture. In reality, the safety valve poisons. The lid does not close properly. And if there are several such boilers, then the cooking room is all in a pair that your bathhouse.
Now you understand why the galley on battleships is arranged like this?

Otherwise, you won't be able to stay there for long. And you have to work there every day. Without days off and holidays. The whole trip. And this is a few months.
OK, while our broth is being cooked, we need to make a passivation. That is, fry onions, carrots for dressing. On the big ship x have special vegetable cutting machines. As a rule, this is a drive and replaceable nozzles on it so that you can cut vegetables and puree puree. Yes. It's certainly not hand-cut. But if you need to feed a thousand people, then there is no way without cars. So! We take a tank of carrots, we take a 20 liter boiler. The boiler is under the working chamber, the machine is turned on, we pour the carrots into the receiving funnel. Poured out. And they ducked. I said duck!!! Because it happens that the root crop from this device flies not only down in a cut form, but also in the forehead of a gaping coke. The cutting process takes seconds. On ordinary dry cargo ships. Everything is more prosaic. Now they manage with food processors, but before everything was done by hand. Knife, board and hands. The carrot was cut. You can put it in a frying pan. And slicing onions. Remove the feed funnel. We remove the knife that cut the carrot into strips, and put the knife for cutting with plastic. Feed funnel in place. Knife in the sink, galley. The water from the boiler where the onion floated was drained. The boiler where there was a carrot under the working chamber. We turn it on. Deep breath. We dump the onion into this shaitan unit. And we move to a safe distance. Because compared to what this car will give out now. It's a gas attack. Baby talk on the lawn. Kilogram 5-7 onion cut almost instantly. The area of ​​its contact with air is huge. Phytoncides from destroyed cells are released intensively. Generally inhaled. They came up, took a pan with chopped onions and dumped them into a frying pan. The lid was closed. You can rinse the car with a hose. So that the onion does not smell particularly fragrant. Dismantled. They gave it to the galley. Let him wash. Now the lid on the pan is open. They interfered. And here's the frying pan.

It's easy with a frying pan. Set the desired temperature. And she supports you. After frying/stewing. Washed the frying pan and drained the dirty water from it. Clean rinsed and good.
You can also cook scrambled eggs, meatballs, chops and fried zrazy there. In general, the frying pan and the frying pan are just big. Passirovochka is done and now you can pour the finished broth from the boiler into a 50 liter boiler. Faucet boiler. a colander with gauze into the cauldron to filter. And the broth flowed. We open the lid so that air access is normal and merges more fun. And in a cauldron of broth, a pork head appears all in clubs of steam. Picture, Hitchcock is resting. The broth has drained. We take out the bones. We separate the meat. And it's hot with bacon. But nothing, it's hot. Two is hot. Then you adapt. Bones in the lagoons and discarded. Cut the meat and set aside. And we put a 50 liter boiler with broth on the stove.
Caboose stove.
A galley stove, in general, is no different from a regular stove in an enterprise Catering. Its only difference is the special sides and spacers that prevent the boilers from moving on the plate during the pitching. The plate itself may look, for example, like this.

They are placed on the sides only during pitching. Because the plates were made by one research institute, the boilers were different. As a result, after installing the spacers, exactly half of its regular load is placed on the slab. The plate itself, you know, is far from metal ceramics. And the old condo burners with shadows. Moreover, the shadows somewhere warm as if not in themselves, but somewhere they have already partially died. And therefore, they do not change the heating of the burner, but move the boiler or frying pan to the burner that gives the desired heat. OK dinner is getting ready. Let's talk about daily bread.
About daily bread.
During a voyage or a long trip, bread is baked right on the ship. To do this, there are bakeries on all ships and ships that are intended for long-distance voyages. The size of the bakery depends on the estimated number of personnel. The more people, the more bread is required. Here's another nuance. Only white bread can be baked on a camping trip. Rye dough does not rise from vibration on the ship. Therefore, rye bread is taken with them in a frozen form. And by the way, in this form, it is quite normally stored. Up to half a year no problem. And before serving it, you just need to defrost it and warm it up in a steam bath. It's called tricky, but it's really quite simple. Large saucepan. In it, put a colander and a lid on top of the lid, put the loaves on top of the pan, and put a towel on top of the pan. And ice cream bread becomes quite normal. But we are already baking white bread.

In the bakery, which is also a confectionery, in theory, we should have a dough mixing machine, a dough sheeter, a separate refrigerator and, of course, ovens. But this is ideal. In the reality. Our dough mixer broke down even under the king of peas and there are no spare parts and never will be. Therefore, we put dough for bread. And then add flour and start kneading. All hand to hand. Hours that way at 5 am. Kneading dough for bread is harder than carrying iron in a rocking chair. Therefore, our biceps will be beautiful and embossed. Moreover, this is all happening next to the baking cabinet, which is already starting to warm up. He will enter the regime somewhere in an hour. And we are good if in the Arctic. What if it's in the tropics? Overboard +30 in the bakery +50, but you have to work. And there is no horse. And so from day to day. Then we dose the dough. Into the forms and let it rise.

How will it rise. So into the oven. Our oven also heats crookedly, on the one hand it is too hot. On the other hand, not so much. As a result, the forms must be rotated. And all this by hand and in a hot oven. A juggler with burning torches nervously smokes on the sidelines. And at the same time it is impossible to hit the form. Otherwise, the bread will fall off and become flat and not fluffy. And who will eat it in this form? No sailors conscripts can certainly be modest. In the first year, and not so swept away. But this will not work for officers and civilians. Therefore, accuracy, accuracy and again accuracy.
Here friends, we have covered the highlights of the galley. So far, the cold and meat shops have been left behind. But on a dry cargo ship there are simply no separate ones. So if you have any questions. Ask. I'll tell you. So so. Storing, cleaning, cooking, baking bread have been considered. Now it's time to move on to the distribution of food.
Distribution.
This again depends on the size and type of our ship. In theory, they try to make a galley and a dining room on the same level. But it doesn't always work out. Therefore, as I said above, the orderly often has to saiga with a tray along the ladder. Because the elevator is slow and small.
And on warships they make a separate dining room for the crew. Where the distribution resembles an ordinary canteen.

After eating, of course, all dishes should be washed and dried. Boilers and pans too. The deck in the galley should be washed at least 2 times a day. After lunch and after dinner. Moreover, the deck is scrubbed to perfect cleanliness. Therefore, friends, always remember the hard work of those who prepare food for you. And if something doesn't work for them. Understand and forgive them. And help as much as you can. Even just help your mom in the kitchen, even when she doesn't force you.
Our little impromptu excursion came to an end. Traditional THANK YOU to everyone who read to the end.

Hello everybody. My name is Dima (or Dmitro (emphasis on “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. Foreword: I chose this day not by chance. Later you will find out why.

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

Depending on the day (we are standing in the port or the whole day at sea), I wake up differently, but, as a rule, half an hour before work. It is very difficult to get up at half past 6 in the morning, so for the time being I got up almost a quarter before.

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

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

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

About 200 orders are already waiting for us on the line. Guests hang breakfast orders on doorknobs the night before, indicating what they want, quantity, delivery time, their name, and cabin number. The room service night shift (which I also once worked for) arranges trays of napkins, they put order cards, mugs, spoons, cereal, sugar, cream cups - all according to the orders on the cards. We take orders one by one and report the rest (yogurts, 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 guest cabins, along which I carry the order. This time I got an order to the front of the ship. Since the place we take orders from is closer to the back of the ship, I have to walk almost through the entire ship, which is not close. But I love these orders, because I can go back on the open 4th deck and get some rest.

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 "Rise and Shine" - literally "wake up and sing" in our opinion.

This is the open fourth deck. Rescue boats on the left Fresh air…

... the island of St. Martin is on the horizon, which means we are sailing.

Sometimes I come back with other decks (inside the ship)

Sent Martin - view from the deck of our liner

All orders have been smashed - we are demolishing the remnants of stocks back to Room Service

Oh yes, before each start of work and after the end of work, we check in a special apparatus. On the clock 9:31

I'm going to my cabin A-561

I change clothes quickly 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 is Oasis of the Seas- most huge liner in the world. Girls in green offer to try a coconut cocktail. I've tried it before, but I have a tradition of always picking up those free samples. Since this is my last Saint 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 you can walk there).

Before we went swimming, we decided to surf the Internet. Wi-fi is from that Honky-Tonk bar. Pictured are my friends.

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

Finally, we went swimming and jumping off the pier..

Visible in the distance cruise ships(including ours - the first)

Then we went for a walk along the streets of Philipsburg. Someone took pictures of the girls, I decided too (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 them to come across to me that day, and fortunately ...

Time to get back to the ship. 2 days at sea ahead.

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

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

Even on that day, for all staff were open waterslides. I had already been several times before, and did not want to miss another opportunity.

There was still an hour before the start of work, I decided to listen to music, but, of course, I fell asleep. Luckily, I always set an alarm for this.

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 of the waiters clean the tables after the guests. My job is to group glasses and mugs and refill stations with drinks. The work is not very hard, but it is constantly, non-stop. Often you have to wash the cups yourself (using a dishwasher, of course) when the dishwashers do not have enough time to deal with the cups.

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

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

Oasis of the Seas is sailing - a breathtaking sight. People wave to each other from the liners.

I had to go to the toilet - I went to the guest area. Housekeeping in full swing.

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

At 21:00 I have dinner. There is nothing left in the staff canteen (and my recent employees are cleaning up at full speed), 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 mostly mass dances + some kind of competition. This is all happening on deck 10, so I walked out of the restaurant to the pool to film.

The Mexican buffet also opens on Wednesdays at 11 am. It's very nice, although more work for the waiters, and for everyone else too. Ice Indian.

And this carved from a watermelon ...

At 23:00 another shift comes in and we "the bistro team" are allowed to rest. On the way to the cabin. Someone is playing ping pong.

I changed and went to the gym to work out a bit. I go to the guest gym, which is on deck 12. Near the elevator standard announcements.

Decided to go to the dining room. At this time we have a "midnight". Of all this, I only want fish (salmon and tuna), which I usually take ...

… but I refused, because I did not dare to interfere with fish and freshly drunk milk. Went back to the cabin.

The day was long. Time to sleep. Tomorrow at 7 to work.

FIRST, SECOND AND COMPOTE

One has only to be in the kitchen of the training center of the Navy in Sevastopol, equipped by analogy with a galley, as the myth that sailors eat only naval pasta immediately evaporates.

Here they train divers and train real cooks on ships for the entire Navy - to the Northern and Black Sea Fleets, to Pacific Ocean. Best Cocos! This training center is considered the coolest base, the only one in the fleet, so guys from all over Russia are sent here.

We go into the kitchen - everything is boiling, gurgling, fried. Here guys from Sochi, Samara, Krasnodar, Krasnoyarsk, Volgograd, Naberezhnye Chelny clean potatoes and watch the broth. There are no Crimeans in this call.

Having learned the basics of culinary science, 60 cadets take exams. Traditionally, they draw a ticket, which consists of five questions: three questions on theory, a practical task and the fifth question - determining the yield of the dish prepared by the cadet. For 4 months you need to learn everything - so that everything bounces off your teeth.

According to theory, you need to know the primary processing of products, catering in part, cooking technology and, of course, sanitary and hygienic requirements, - says Yuri Varnavin, head of the training room for preparing cooks.

Foie gras and sterlet with caviar sauce do not have to be cooked. In the Navy, everything is simple, but tasty and satisfying. A cook must be able to cook cold dishes, all kinds of soups, meat, side dishes, sweet dishes.

On the ship, products are issued according to the invoice, and from a certain assortment, you need to prepare the first, second and dessert. Sailors are not muslin ladies, but variety in the menu is necessary. They prepare the menu so that it is balanced and not repeated every day.

Basically, the ship serves borscht, hodgepodge once a week, potato soups with cereals, pickle. From the second courses: cutlets, schnitzel, boiled, baked or stewed meat and poultry, fish. And from sweet dishes in the menu there are buns and compote, - Yury Varnavin specifies.

EVERY SHIP HAS ITS BORSCH

Just on the day of passing the exam, Komsomolskaya Pravda was lucky enough to visit the holy of holies of cooks - the kitchen.

Without fuss and nervousness, everyone here is doing their own thing - preparing the dish that they got on the ticket. Someone has to cook a cabbage salad, someone has mashed peas.

I was lucky, I got beet caviar on the ticket. Now I grate boiled beets and add onions there. And so, in principle, they taught us everything, and I can cope with any dish, the main thing is to cook with my soul, - smiling 19-year-old ship engineer from Novorossiysk Lev Kuznetsov.

With the second courses, everything is quite simple - I cut the meat, stewed it, but I have to tinker with the first ones. I spent the longest time mastering the cooking time - when and what to pour and how much to cook, says 20-year-old Ilya Kirilenko from Anapa.

Each ship has its own wisdom and cooking variations. For example, how to cook the “correct” borscht. Ilya learned how to cook it like this: passivation is done - onions, carrots are fried, beets and tomato paste are added there. All this is boiled and a little vinegar is added for a rich burgundy color. Separately with the broth boils potatoes. In the end everything mixes up. From seasonings - pepper, salt, lavrushka.

For me, the most difficult thing is to cook pickle. It is necessary to select the ingredients, the meat is first stewed for taste, then it is taken out and cooked. For 18 people it is required to cook 8 liters of soup, and for 40 people - 20 liters. But we help each other. At nine in the morning we start cooking, and finish by dinner, at 14.00 we already sit down to eat, - reports 19-year-old Dmitry Bogomolov from Krasnoyarsk.

The signature dish of 20-year-old Vadim Kalaidin from Saratov is plov. First, he fries the meat, then he cooks the vegetables - he fries the onions and carrots in oil, then he adds meat, rice, and fries a little. Fills with water and extinguishes. Pilaf is ready!

BREAKERS DURING THE ROCK

And you can’t say that once many of these guys had a burnt scrambled egg as their first dish in life. But now everything is so ruddy, beautiful and appetizing - really a piece of jewelry! Take at least pancakes. Not every housewife will get these: one to one, even, light yellow sunny color. The cadet smears each pancake with a piece of butter, which is why they become so oily and polished. But the whole business is something: quenched soda, salt, sugar are added to several liters of milk to taste and flour is gradually poured - to the consistency of liquid sour cream. For 5 liters of dough, fifty ruddy pancakes are obtained.

The guys are not seriously complaining - during their studies they gained 10 kilograms each! And not only because you have to taste the dishes while cooking, but because the food is good.

After training, future cooks are waiting for distribution - who will go to the north, who to the east, who will remain in the Black Sea Fleet. One thing is known for sure, that all cadets will get on warships that will go to sea, and that’s where all the skill will be needed not only to feed the crew deliciously, but also to be able to cook dishes in sometimes very difficult conditions.

By the way, they say that with a very strong rolling coca rest. In a storm, and a piece in the throat does not climb! Sailors are given special crackers to combat "seasickness".

BY THE WAY

The concept of a galley was formed in the 15th century. Then the galley was a wooden canopy located on the upper deck of the ship.

Now, depending on the size of the vessel, the galley is located in a separate room. Unlike the kitchen area on land, the galley is specially equipped to soften the roll. In particular, gimbals can be used on ships, and furnaces are also equipped with a special fence so that nothing can fall from them. And the oven itself, when it weighs 1.5 tons, is difficult to drop. By the way, the molds for baking bread in the oven are interconnected so that they do not hang out randomly during a storm.

TO THIS TOPIC

And why are actually cooks in the Navy called cooks? The word is Dutch, and since Peter I learned to build ships there, he transferred many names to our fleet from there, including the name of the ship's cook - cook.

Instead of calling the place where food is prepared the kitchen, sailors always called it the galley. The location of this galley depended on the size of the ship and the cargo for which it was intended.

It was a small fishing smack (a single-masted vessel used as a fishing, coaster or military messenger - approx. translator), and it was being repaired over the winter in the muddy, reedy banks of the Harlem River in New York when I stumbled across it while I was traveling. Its carrying capacity was only sixty tons, and the cargo, consisting of oysters, was located on the deck. In a small square aft deckhouse, so close to the stern that the tiller was an inch or so from the gangway, was a galley. Sitting on a stool, the skipper could steer with the tiller in one hand and the other hand leaning on the aft side of this deckhouse, and he could lower his legs into the gangway if he wanted to warm his shins. Below deck there was a berth on each side, and at the front end of this small room was a small cooking oven and a couple of drawers turned into cupboards. The chimney went up through an iron ring in the roof of the cabin, and the pipe was turned away to the leeward side. The crew of such a vessel included one, or a maximum of two, people.

And on many and larger coasters, the layout of the galley was the same. So, for example, on river schooners, the deck was occupied with cargo and the entire crew and cook slept together in the stern. So it was on some small ships from Maine, on which the captain, cook and sailor were all one family, being related.

Fishing and Grand River boats had four to six berths at the stern, with a stove in the center of the floor to keep them warm. The chimney of this furnace went up through the middle of the cabin roof and had a domed iron visor that diverted sparks to the leeward side so as not to burn through the mainsail. And food was cooked on a stove located below, standing just behind the foremast. The exit from the galley was located in front of a long forecastle, in which ten or twelve benches were placed along the walls so that food could be easily transferred to the crew. The wardroom was located at the stern. A chimney with a lid at the top went through an iron apron installed in the deck next to the vestibule, through which they got into the galley below.

All this was made strong, as these vessels were flooded up and down with green water when they sailed to sell their fish in the market or when the ship got up and down the wave, safely surviving the storm that beats the waves atlantic sea these flat shores. On these waves the ship galloped like a bucking mustang.

What a contrast compared to the West Indies, the Spanish mainland (America in the caribbean - approx. translator) of old times! Squat little ships sailed here, vagrants from among the ships. From time to time I came across a Chesapeake schooner (a city in the central part of the state of Virginia, on the Elizabeth River and the Coastal Canal - approx. translator), which was as beautiful and neat as a pilot boat, and whose long, tapering masts would shame the thin, curved masts of native ships. Here, in waist-high chests filled with sand and a little aft of the fore-mast, the Negroes cooked their fish on the fire and warmed their oil cans full of native liquor.

Before deck superstructures came into vogue, when ships were still relatively small, the galley was always at the bottom of the ship, below deck. For a long time, a stone hearth with a brick chimney was made below. Then came the square chimneys of sheet iron, and then they became round, coming out a little behind the foremast from the galley hearth below. Ships such as the old man-of-war "Constitution" and frigates of 1776 were equipped in this way.

According to surviving records in 1757, a certain Gabriel Snodgrass, inspecting the British East India Company, at an audience with the Lords of the Admiralty, explained that on the ships of the East India Company they moved their galleys from the center of the hold to the bow of the ship. And Sir Walter Raleigh (English courtier, statesman, adventurer, poet and writer, historian, favorite of Queen Elizabeth I. He became famous for his privateer attacks on the Spanish fleet, for which he received (like Francis Drake) a knighthood in 1585 - approx. translator) objected as early as 1587 to a galley in the center of a ship's hold.

There is no doubt that the rocking of the ship below was felt less, but the smoke and smell spread throughout the ship, and in bad weather, when the hatches had to be nailed up so that water would not flow into them, working in the galley amid the smell of churned foul bilge water, smoke in a closed space and vapors of the food being prepared, clearly was not a gift.

The galley immediately aft of the foremast, and the chimney running through the upper deck, and the wide grating on the ceiling to release heat, made cooking on the Indians extraordinarily much easier compared to the old warships, which for many years adhered to the position galley in the hold.

Ship sizes began to grow after 1800. Of course, there were several large ships before, but now we are talking about ordinary copies of merchant ships. Where the deck was empty before, poop and forecastle decks appeared. The advent of the forehouse freed sailors from their rat-like nests in the damp forepeak. At the ship’s “cook,” as the ship’s cook was called, at the same time, a bright and ventilated room also appeared in the aft part of this cabin, in which corned beef was cooked, stew was fried, pea soup and coffee were brewed, which, as sailors liked to say, cook cooks from old ground marine rubber boots.

On the three-masted schooner J. Percy Bartram, just behind the foremast was a small square deckhouse, in which the galley occupied the right side, and the cockpit on the left side in the stern. A narrow carpentry shop was located across the bow end with doors opening on each side. In both the cockpit and the galley, the door opened aft, and there was a sliding panel in the partition between them so that food could be transferred from the galley to the cockpit without having to go outside. The "cooker" chimney ran up through the roof and had a sharp bend at the top, made from a piece of pipe that the cook had to turn every time we changed tack. The outer end of this pipe rested on an iron fork-shaped support standing on the lee side under the fore-boom, and was located about a foot above the deckhouse roof.

On small coasters, such as schooners, brigs and brigantines, there was a small square galley box in which food was cooked. When preparing for sailing, this small box was lifted, placed on the main hatch and lashed to the eyelets on the deck, and when unloaded in the port, it was placed on the deck on the bow to one of the sides.