The White Falcon - 14.08.1964, Qupperneq 3

Friday, August 14, 1964
WHITE FAECON
3
Salute To Galley Personnel
USING A THERMOMETER — All galleys scienti-
fically prepare meals. Here Michael E. Rastowski,
CS1, injects a thermometer in meat as William
Northamer, CS1, looks on. Northamer is now work-
ing on a special project, trying to prepare galley
758 for use.
Today a cook in one of the eight Navy
galleys will break an egg—either to serve
on the line or used in cooking—that egg
will be the 1,294,416th egg used in the past
year. That’s a lot of eggs.
In fact preparing and serving the more
than 1,620,000 meals per year is a Her-
culean task. However, galley personnel
take it in stride and they take pride in the
results.
In charge of seeing that this task is car-
ried out efficiently and economically is
Lt. Cdr. J. G. Farrell, subsistence officer,
and CWO-4 R. H. Shea, assistant subsistence
officer.
But, as in a home, meals must be care-
fully planned, and this task falls on the
shoulders of Thomas C. Fortini, CSC. As
he plans the master menu, always a few
weeks in advance, he must take into account
the supplies on hand and select the food
which contributes the necessary “fuel” for
a healthful diet.
EYE APPEAL — G. F. Dixon, CSC, while in-
structing P. M. Cosker, CSSN, how to add eye
appeal to the salad bar, shows him some of the
various techniques he has learned through the
years.
ON A BIG SCALE — Robert (Ying Ying) Coakley,
CSSN, uses a large stick to stir. Cooking for so
many men requires all equipment to be on an extra
large scale. Even though the food is scientifically
tested, the men of the galleys still rely on their
own skills and knowledge as James S. Gray, AN,
(right) does here, tasting the soup.
WHIPPING IT UP — Fred Hall-
dorsson, one of the Icelandic cooks
aboard station, gives an Icelandic
touch here as he stirs-up some-
thing a little extra.
He deals in amounts that would, of
course, make the average housewife shud-
der. For example, more than 19,800 pounds
of Icelandic fish products are served during
a year. It takes 60,000 pounds of chicken,
42,000 pounds of ham and 270,000 pounds
of beef to keep personnel well fed. To do
this job 52 cooks and supervisors create
the meals, with approximately 45 mess-
men assisting them.
Leonel J. Sampson, CS1, of Galley 743
has been in the food preparation business
for years. In speaking of the job the gal-
leys do today, he noted that services are
adopting many of the techniques used by
civilian establishments.
“More time is devoted to the appearance
of our meals,” Sampson said, “We have
salad bars now. Ten years ago very few
galleys bothered with setting up their line
with color and eye appeal in mind. Our
cooks are far better trained and they take
pride in their work. If personnel going
through our serving lines would follow
sound eating habits and take vegetables
and greens along with meat and potatoes
they would assure themselves a good meal
with all the vitamins and minerals neces-
sary to good health. That’s our job, good
healthful food, well prepared and served to
the best of customers—our servicemen.”
DISHING IT OUT — Galley personnel are usually the first persons
up and to work in the morning, and the last ones to end the day.
Their job requires long hours and many different things. They do
everything from helping prepare meals, scrubbing the decks, working
in the scullery or to serving the food itself as William Tygart,
ADJAN; John Clough, AMSAN; John Peterson, AMHAN, (left to
right) are doing.
BEHIND THE SCENES — John Morgan, CS3, gett-
ing ready for serving evening chow, lays out
pastry goods to be brought out to the food line.
LIFTING THE LOAD — A2C
James B. Calfee, Jr. unloads food
supplies for galley 743. Supplies
are ordered from the warehouses,
delivered twice a week and kept
at the galley until used.