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magazine / jf02
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January/February 2002 issue |
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FOOD
Comfort food
A ship-shape cuisine keeps up the Canadian navy’s morale
Harvest of Goodwill (Feature) |
Canadian food firsts |
Just the beer facts
Food nutrition lables get a facelift |
Securing a meal |
Archives
The ABCs of healthy eating |
Comfort food |
Dining al fresco |
A taste of Paris
Though the Canadian navy visits ports around the world, the menu aboard ship is
designed to make sailors feel right at home.
"Go into any Canadian grocery store and you’ll get an idea of the types
of food we serve on ship," says Lt.-Col. Marye-Laure Desrochers of the Directorate
Logistics Business Management/Food Services at National Defence.
A variety of foods are selected from the four Canada Food Guide groups to construct
well-balanced, nutritious menus. In the small quarters of a ship’s galley,
military cooks have to rely on creativity and good time-management skills to prepare
interesting menus, especially when tailoring meals to operations at sea. Desrochers
says crews’ preferences are taken into account whenever possible; after all,
one of the most important considerations when feeding troops who are away from home
is keeping up their morale.
By the numbers:
- Most Canadian navy ships carry a crew of 230 to 300
- Each ship has 8 to 10 military cooks
- Fresh milk and produce can be stored on board for about 21 days
- Canadian military ships can carry at least a 90-day supply of less perishable produce
(e.g. carrots, turnip, potatoes), frozen foods and staples (e.g. canned and dry goods)
Amount of food stored aboard ship for a typical 90-day mission includes:
- 6,000 kg roast beef
- 4,500 kg chicken
- 2,500 kg turkey
- 4,500 kg fish
- 8,000 kg flour
Sample menu for a day at sea aboard a typical Canadian Navy ship:
Menu and data courtesy of Lt.-Col. Marye-Laure Desrochers,
Directorate Logistics Business Management/Food Services National Defence
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