What does cask in the galley mean. In the galley or what is seafood cuisine

Admiral hour - lunch break during which seafarers are allowed to sleep.
Tank - the bow of the 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 - the protection of doors, hatches, mouths protecting from hit in the internal premise of 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 rooms 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 disturbed. 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, etc. 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:
Great. Root crops are cleaned. You have to start cooking right away.
For simmering broth large quantities use a distillation cauldron. 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 big ships There are 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 lard. 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 conventional stove in a catering establishment. 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 warm somewhere 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 real. 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.

Shipping culture and nautical vocabulary evolved over the centuries. The names of the parts of the ship have their own specifics. For example, galley - favorite place the entire crew of the ship. Throughout the history of navigation, it has occupied an important place in the life of sailors.

Caboose - what is it and what is its purpose

A galley is a room on a ship that is intended for cooking. It occupies a separate place or a dedicated area, which depends on the size of the ship. The name comes from the Dutch word kombuis, meaning "kitchen" or "stove", back in the 15th century. This was the name of the cast-iron stove, on which food was prepared. By the way, in the era of Peter I, this room in Russia was called the kitchen.

You should know that the word "galley" does not have a homonym, since it refers to But there is a word (that is, coinciding in sound) - "campus". They should not be confused, since the latter is called the campus of an educational institution, where, in addition to buildings for classes, there are hostels, libraries, sport complexes And so on.

And the most common synonyms for the word "galley" are "kitchen", "cook", "kitchen", "ship's kitchen".

The location of the kitchen

On a ship in the galley one has to observe certain rules. So, the cook does not prepare the first dish during the pitching, it will splash out. And when there is a storm on the sea, the table is covered with a wet tablecloth so that the plates do not slip to the floor. The difference between the tables on the ship is that they are equipped with sides along the perimeter so that small objects do not fall out. The time of eating on the ship is agreed in advance, and it is customary for the whole 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, sailors receive not just food, but a supply of strength for their difficult service. In this room, equipment is installed that softens the roll. For example, a safety measure is a furnace on a special suspension and its fencing, as protection against falling equipment.

It is important to mention, speaking about the galley, that such a room is not located 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: the lack of a refrigerator, the use of coal. Of the provisions, only corned beef or live meat, located on the deck in cages, is available.

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

  • Compactness. On a ship, every centimeter of space counts.
  • Strength. The plate must withstand maximum loads.
  • Holders available. Dishes must not fall from the unit during the rocking period.
  • Possibility of cooking at least 3 dishes at the same time 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 team of sailors with good nutrition.

Water heating in galley

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

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

  • High performance of the tank (the right amount of boiling water for a certain time).
  • Heating the container from the inside. The outside stays cold.
  • Vertical installation and fastening, which makes it convenient for galleys with small dimensions.
  • Water heating rate.
  • Corrosion protection.

The third mandatory component is the refrigerator. Its purpose is to preserve food during the sailing period. The device meets the following criteria:

  • Secure fixation to avoid displacement.
  • Required volume, according to the number of crew members.

The role of the kitchen on the ship

A sea voyage is indispensable without a galley and a cook, because everyone, whether it be a cabin boy or an admiral, needs breakfast, lunch and dinner. Both on liners and on submarines there are people who cook food, and there are always rooms designed for this.

A lot depends on the cook on the ship. Well-fed sailors will be better able to accomplish the team's goals. Thanks to the efforts, the atmosphere on the ship is calm or, on the contrary, tense, because there is no cafe on the ship 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 sanitary regulations relating to water transport.

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

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

Yes, I want to talk about the galley, because this is a more significant thing than land counterparts. In fact, even the ancient Romans or Greeks, who traveled through their flat world, would agree with me in terms of the fact that everything is easier on land. And with a trireme or any other vessel, where the hell are you going.


Meanwhile, the kitchen, that is, the galley on the ship, is not an old thing. People have sailed the seas for hundreds of years, but cooking on them began relatively recently. The same ancient Greeks and Romans, who traveled along the coast, always landed on the coast at night and made a fire there and cooked their own food.

And the galley itself appeared much later. And immediately gained eerie fame. What are the names "Purgatory", "Room of fear", "Kingdom of filth".

It is known for certain that there were no galleys on the ships of Columbus. Some 400 years ago. The daily distribution of food was handled by a food master, also called a pickler, and a bataler, who was in charge of casks of water, wine and brandy.

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

Rusks. This was the foundation. It is clear that there were no ovens for baking bread on wooden sailboats, and if there were, how much coal and firewood would you have to carry with you? So yes, sea biscuits.

Hefty 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. English ones were light, as they were baked from wheat and corn.

The Swedish "knekbrod", "crunchy bread", was called "touchstone" because of its hardness and configuration, because it was shaped like a donut. German "knallers" ("cracks") were baked from rye and were a favorite variety of crackers among sailors.

In addition, there were also special double-hardened crackers. For the farthest travels. They were also called biscuits, which in French means "baked twice".

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

In such cases, the crackers affected by worms were simply slightly soaked. sea ​​water and baked again in a conventional oven. Well, as if the same crackers were obtained, 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 conditions storage. 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 condiment was wine until it turned sour and turned into vinegar, and a little later (after 300 years) - rum or aquavit.

By the way, I can throw such a recipe under rum. British. The dessert was called "dog cake". He was very popular in the fleet of Her Majesty Queen Victoria.

Rusks, or rather, their remains, were ground into small crumbs, then lard and sugar were added to the crumbs, ground in a mortar (for example, for tobacco) and diluted with water. It turned out to be a fatty-sweet pasta, which was given the rather outlandish name "dog cake".

It is believed that sea pudding originated precisely from the “dog cake”, since there is something in common in the recipes.

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

Well, in general, 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 up, in which food was prepared.

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

It could be varied. Peas, lentils, barley, beans, rice, millet - depending on the region. And corned beef. It could be added in the presence of olive and other oils.

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

The bataler gave out rum personally to each sailor. As they say, rum is sacred.

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

But here it’s worth just understanding why the cook was a condemned figure. It is probably worth noting for the sake of fairness that the ships of that time did not differ in huge sizes and were really limited in carrying capacity.

What was the galley in the conditions of eternal shortage of fresh water?

A dirty, stinking room, in the middle of which stood a brick slab. The rest of the square housed kitchen tables, decks for chopping firewood and butchering meat, barrels and tanks, boilers, shelves with pots, stacks of firewood, sacks and provisions.

And in the midst of all this hell, the cook reigned. In fact, he was trying to make something like that. It is clear that in the vast majority of cases, only one dish was also 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. Well, and so on.

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

However, something was being prepared. I will give a few recipes in the appendage to the "dog cake" and peas with corned beef.

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

Russian ship cabbage soup.

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

We chop the fish (it doesn’t matter at all which one we could catch) into pieces and also lightly fry in this beauty.

Then add water and bring to a boil. We add vegetable oil, salt, pepper and, in principle, we call tankers. The cabbage soup is ready.

Fine? Well, those who know will say - you can eat. I agree. What about potage? Okay, let's 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. And useful, and it will be necessary to beat off the smell. Fry. Until ruddy.

Then pour water and throw pieces of corned beef. Not cleaning and not soaking, because water is a value. And so it goes. We 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 battleship and take the bag. It doesn't matter with what. Peas, lentils, barley. Anything that can be cooked. We fall asleep as is, with worms and larvae, there is nothing to scatter with protein. We cook!

Then the most difficult. It is necessary to take pepper and laurel from the stocks and add just enough to beat off the smell. All is good. 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 any scurvy with bleeding gums and loose teeth could easily swallow.

Labskaus.

They say the recipe from the Vikings still came. I don’t believe it, it was easier for these brahm guys to kill a sick person, to bother like that for weeks.

We take a soldering of corned beef and boil it. It's 2-3 hours. Boiled corned beef finely-finely cut, add also finely chopped salted herring and rub with a pestle in a mortar. In the resulting something we bring down pepper from the soul (salt is already enough there), dilute with water and rum. The first - so that you can swallow it, the second - so that it does not stink like that.

True, it is worth noting that labskaus did not solve the issue of getting rid of scurvy at all. In the sea, corned beef was still gradually rotten and stank like a dead man. 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, potage. The most cursed dish of privateers, pirates and tea clippers. The dish was prepared when the stocks of provisions came to an end, and there was no way to replenish them.

Potage was prepared very simply. A cauldron of water was taken, into which everything that remained on board was thrown. Rats, wormy crackers, worm meal, leftovers, fish tails, and so on.

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

World sailing ships somewhat different from the civilized world. And first of all, food.

Hot food on sailboats was delivered from the galley to the crew's cockpit in tanks. Of these, and if, since the bowls on the ship are still a luxury. While eating, each sailor in turn launched a spoon directly into the common tank. Anyone who could not stand the rhythm and climbed out of turn, got a spoon on his fingers or on his forehead.

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

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

The main thing is that it was not enough. And it quickly deteriorated in the only container at that time - wooden barrels.

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

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

In general, cooking on the ships of the past was not the most amusing and grateful thing. And here it’s not even about ships and cooks.

More precisely, mostly in ships. Even more precisely, as I have already noticed - in their size. If normal and loving people cook does not have the proper amount of kitchen utensils, then no punishments can make him work miracles. And the lack of water nullifies all the dreams of "tasty and healthy" food.

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

Plus permanent 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.

Probably because Vasco da Gama came back. And here is an example of another diet. The sailor of the English expedition on the transport "Bounty", 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 a ration of a Russian sailor from the time of Catherine II. With the "Bounty" at the same time, in fact.

A Russian sailor for a month was supposed 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 oil;
- more than 0.5 kg of salt;
- 200 g of vinegar;
- 3.4 liters of vodka (28 glasses).

Potage was not brewed on Russian ships...

The kitchen on the ship (galley) is a special place. The result of swimming depends on its arrangement and professionalism of the cook. Energy-intensive devices are installed in a small area. The kitchen in the ship provides modern technical solutions: the ability to bake bread and confectionery, make coffee, offer dietary dishes on the menu, feed the crew and passengers of the ship with food from fresh products.

The life support system of any ship cannot do without a galley. The occupied area and the equipment of the galley room depend on the functions assigned to the tasks of 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. The mechanization of the kitchen for ships provides for the presence of three components that are mandatory when completing a galley. Let's talk about them below.

Plate

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

  • Compactness - every centimeter of area is calculated on the vessel;
  • Durability - the unit must withstand long work cycles with maximum load;
  • Anti-tilt devices (holders) - during the pitching, the dishes do not move off the heating surface and do not fall off the stove;
  • Heating regulation;
  • Cooking at least three dishes at once in sufficient quantities for the crew of the ship;
  • Baking bread in the stove oven;
  • Thermal insulation of outer side surfaces (up to 45ºС).

Of course, a stove in a trawler's galley will be very different from one in a restaurant kitchen. cruise ship. But the general features cited above will still be preserved. Cookers for the galley are mounted on ships of various types and are used to prepare a full meal.

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

For small hob models, the elements of the control system (package switches) are built into the body. Such plates are powered by a simple plug. The remaining samples are controlled by equipment installed on separate boards. The devices are connected to the ship's electrical network using terminal blocks (located on the outer hull).

Boiler (tank for heating water)

The kitchen in the ship, like any other, will not do without hot water. Boiling water is a universal product. With its help, they prepare dishes, process food before cutting and laying, wash dishes, use it as a drink (for brewing).

The special qualities of marine water 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 appliance must dispense the required amount of hot water within certain time. The volume of produced boiling water is calculated individually for each ship.

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

Facilitates tank maintenance:

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

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

Fridge

Preservation of food during the voyage is the main task of the galley refrigeration unit. An ordinary household refrigerator can handle this role. However, in most cases, commercial freezers are not used on ships.

The kitchen in the ship requires the installation of a refrigerator with reliable fixation (fastening system) so that its body does not move from the vibrations of the ship. It is recommended to install locking devices on the doors of freezers 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 vessel (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. The most common are two types of equipment.

microwave oven

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

It is up to the shipowner/master to decide whether such a device is available in the galley. This fact does not have much effect on the popularity of using microwaves in the Navy. There are no special galley characteristics for a furnace with microwave radiation. The main thing is that there is a place for her.

combi steamer

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

  • Thermally process food: dry and wet methods;
  • Prepare a full set of dishes of the "second" category;
  • Bake meat;
  • Engage in baking (bread, confectionery).

The ship's kitchen, with a combi steamer, has a number of advantages:

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

All equipment in the galley must be 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. Three companies can be distinguished among them:

  1. Concern "Termal" ( Nizhny Novgorod) is a supplier of a large number of different fixtures and devices for galleys. Moreover, the company independently develops equipment samples, giving preference to domestic components. More than 15 units of equipment are under design and modernization. The company has organized a dealer network in the CIS countries, actively developing cooperation with foreign countries.
  2. JSC "Chuvashtorgtekhnika" - serially produces two modifications of combi steamers in the 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 available on its website.

The ship's kitchen needs quality equipment that is easy to use and ergonomic.

Prepare cakes and coffee

Galley mechanisms of the baking 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 separate preparation of pizza, confectionery, pastries, bread.

Suppliers offer the widest selection of 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. The automated self-cleaning system (not installed on all models) will make working with the stove as convenient as possible.

Coffee machines are not a scarce product. Problem high price for coffee equipment is decided by the purchase of equipment that has already been in operation, but has not lost its working qualities.

Auxiliary equipment

There is an extensive class of electrically powered or manually operated appliances. The most complete set of such equipment is available on large ships (liners, ferries), where a restaurant-level service is required and a large number of people need to be fed. Such a kitchen in a ship can be equipped with devices for kneading dough, meat grinders, slicers (cutting devices), 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 owner of the ship retains the right to modernize the space and equipment of the galley.

galley furniture

The specificity of furniture for a galley is operation in conditions of prolonged exposure to an aggressive environment. The galley utensils constantly get: moisture, particles of detergents, salt solution and spices. Mechanical loads are experienced by the working surfaces of cutting tables. Therefore, ship kitchen furniture is designed with a careful selection of durable materials that can withstand aggressive environments and not receive mechanical damage.

The production of non-mechanical galley equipment has been mastered at many plants in Russia. Today, domestic producers successfully compete with foreign firms. The quality of specialized galley furniture supplied to ships is not worse than imported samples. The price of Russian products is lower. Both military and civil shipbuilders prefer to work with galley furniture suppliers within the Russian Federation.

Russian manufacturers have developed many products of ship furniture, including galley furniture:

  • Preparatory galley tables;
  • Bread-cutting tables and tubs;
  • Sinks of various options with a different number of sinks (1-3);
  • Cabinets for food storage, utensils, closet-chest;
  • Shelves (place plates, cutting boards, other galley utensils);
  • The box where the salt lies;
  • Board to write down the layout of products.

The design features of furniture for the ship's kitchen take into account the volume of rooms for the galley, 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

Dishwasher and extractor hood are not intended for food storage and cooking. But without them, a modern equipped kitchen is hard to imagine. The first one saves galley workers time (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 the rest of the equipment for the galley. The main requirements are compactness, long service life, immunity to a negative environment.

Configuration example

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 quite small. But even in such a small space, about 7-10 devices are placed. The quantity and functionality of the equipment, on the one hand, is determined by the required minimum set of equipment, and on the other hand, by the wishes of the crew members and the capabilities of the owner of the vessel.

The class of yachts was created for sea travel. A set of instruments necessary to create comfort on board on long voyages and parking far from the ground may look like this (the galley equipment of the yacht "Nikolaev" is given):

  • Oven;
  • Dishwasher;
  • Fridge;
  • Glass panel for heating food;
  • Ice generator;
  • 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. It is necessary to equip such a dwelling seriously. The kitchen in the house-ship is purchased in a regular furniture showroom.

Unlike the galley of a ship plowing the water, the kitchen of a ship-house does not require rigid 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 range, if necessary, connect the kitchen table.

A pull-out basket can fit into the design. The space under the oven is functionally involved: the dishes used for baking are placed there. The interior of the kitchen is assembled taking into account the wishes of the customer. Most of the equipment can be covered with colorful facades. The choice of colors will remain with the client - the owner of the house-ship.

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