Cape Cod (AD 43) - Naval Cruise Book

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SKI A.F. Almazan SK3 M.C. Arce SKSN A.D. Blank SKSN M. Dillard SK2 R.C. Enriquez MRI B.D. Gonzales . -it SK3 A.P. Jimenez SK2 A.R. Lindsay SKI E.R. Manalo SN W. Martinez SKI E.R. Mercado SKSN D.J. Ortega .1 SKCS A.E. Ortiz SA S. Pagan SR .I.A. Parker SKC E.S. Pastrana SK3 P. Pecjo SKSN J.S. Pedigo SN C. Robicheau SKSN P. Rodriquez SKCM F.L. Sana SKI R.L. Sansano SKI V.D. Senedrin I SKSN J.M. Shoemake X SK2 D.K. Stone SK2 A.A. Subaran SK2 .I.C. Surmillion SKSN J.E, Walker SKSN D.A. Watson SKSN D.A. Wise S-I DIVISION Stores CS-ID Division is responsible for the procurement, receipt, issue, stowage and in- ventory of all materials utilized by the ship. This includes everything from aspirin for Medical to zippers for the Sail Loft Locker. Particularly noteworthy is the Metal Storeroom which holds all kinds of metalsg from small pipes to thick plate metal. Additionally, the division is responsible for the financial control of all funds budgeted for the ship. 55

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MS3 A. Adams MSI W.A. Atrero MSSN B.R. Austin MSSA R.J. BaaS MS3 J.T. Backman MSSN J.G. Baker MS3 W.L. Barrows MSSN F. Barton MSSA R.S. Belmontez MSI E.O. Bernardo MS2 M.D. Brown MSI R.U. Carpio MSSR R. Carter MSSA .I.A. Coburn MSI R.C. Davis MS3 M.P. Focareto MSC B.G. Gapasin MS2 A.B. Gelle MS3 A.A. Gimutao MS2 C.A. Gove MSSN D.D. Green MSSA W.C. Jefferson MSSN H.G. Jeffries MS2 B.B. Kangleon BMC E. Kesee MSI E.C. Landingin MSSN K. Leibrock MSSN S.J. Lindquist MSSA R.J. McLean MS2 W.J. Miller Amr?- S-2 DIVISION The food service component CS-25 operates the general mess. S-2 serves up an average of 800 meals three times a day inport and I200 meals three times a day at sea. Additionally, between the hours of 2300 and 2400 midrats are served for watch standers. All this adds up to a portly five and a half tons of food a day. S-2 has custody of 2I0 spaces on the ship with freezer space of 35,840 cubic feet and dry store- rooms of 85,I20 cubic feet. The galley on the Enlisted Dining Facility has five jacketed steam kettlesffour electric grills, and I2 convection ovens. One-hun- dred and fifty pounds of lettuce are used in salads for each meal in the vegetable preparation area. The bake shop begins work at 0400 each morning baking breakfast rolls and continues throughout the day making various breads and desserts. 56