Antietam (CV 36) - Naval Cruise Book

Page 62 text:

MEAL PREPARATION starts hours ahead of time, requires large crew of butchers fabovej bakers, cooks and mess cooks. Antietam butchers handled half m1ll1on pounds of meat during cruise. BAKERS HANDLE bread, desserts. They used 4,007 pounds of yeast, 129,000 pounds of flour. In addition to cakes, pudding, other desserts, bakers furnished bread for every meal. LIKE GIANT SERPENT, chow line weaves around aircraft on hangar deck. During operations, food was served four times every day 58

Page 61 text:

Ask any member of the Engineering Department on the Antietam and he will tell you that his department is the 'GI-leart of the Shipf' They are the people who operate the power plant, produce the steam and convert it to driving energy to keep the ship moving ahead at approximately 30 knots during flight operations. Also under the Engineering Department, the Electricians keep miles of Wiring, numerous generators and motors in constant repair. Damage Controlmen form the nucleus for repair parties should the ship be attacked. During normal operation they .are pipefitters, carpenters and metalsmitbs. Another group is responsible for the maintenance of auxiliary equipment including refrigeration, hy- draulics, and heating system. Electronics Technicians handle equipment throughout the ship, frequently climb high above the flight deck to check and maintain antennas. MEN PUTTING another generator in operation must have plenty of know-how. GENERATOR WATCH keeps close tab on electric power being generated, all ship's elec- trical equipment depends on generators for power supply. WHEN EQUIPMENT required repairs it was done immediately unless job was beyond ca- pacity of ship's force. -A -r f if fr ' r ' r rst' W' 1 - TEAM BULKHEAD srop VALVE ' Q QILER' one of tough?-it maintenance 'obs' Bremen Clear Ilillc-51312. ci muscle to open and close. requlres 3W3y 0 IC IIC . i

Page 63 text:

SERVED EVERY DAY Feeding 3,000 men is a big business in any- hody's language. Antietam's Commissary De- ' partment did that four times a day during the cruise, met unforeseen emergency with typical Navy ingenuity. At one time in port, a Water shortage prevented dishwashing. Men ate chow V from paper cups. Food consumption is stag- gering: a million pounds of vegetables, nearly 17,000 pounds of salt during the cruise. APPETITES WERE LARGE, men ate with gusto. All food was served at steam tablesg exceptions were cream, sugar, seasonings and butter. Coffee pots were placed throughout mess hall. ONLY A MINUTE is required to pass by steam tab Mess cooks serve food, keep mess halls clean MEN DUMP TRAYS, put utensils in Spe- cial wire racks fabovej. Below, tray is washed twice in hot water, then scalcled in scullery.