Brooklyn1 wrote in rec.food.cooking:

> "cshenk" wrote:
> >
> > When the ship has room for it, yes they really do separate the
> > bakery area from the meat prep area. It has more to do with oven
> > space and temps though than anything else. Also clean up times.
>
> Duh!
>
> > Mostly you need lots of room for baking while the other things are
> > more compressed in space needs.
>
> Not a clue... baking is done at night... same ovens, same space.
> Obviously you've never served aboard ship... clueless thinks a ship
> drops anchor in the middle of the ocean and shuts down, and the entire
> crew goes home for the night... you were never in the military.

No, only on comressed ships is it same ovens at night. Some is done at
night because on CVN's, the bakery is small so 24/7 use.

Most ships if large enough have a separate bakey section which you
seemed to know but apparently did not. That only proves you were
junior Navy cook stuff. You lack the knowledge (even with the older
ships) to show you were more than at best 2 tour and E5 at most.

Sorry kiddo, but it's terribly obvious. I however disagree with the
folks who say you never were Navy. I think you were. Some 6 years max
would be my reasonable estimate based on your posts.

Not everyone is cut out to stay with the Navy and that's no shame.

Carol
ITCS Ret, 26 years


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