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Cruise Planning and Cruising Course Chapter 7 Meals and Provisions United States Power Squadrons Instructors and Students Please Note: Post-release corrections, notes, and updates are posted at: http://www.usps.org/national/eddept/cp/main.htm Please check the site in order to have the best available materials. Slide 2 Slide 2 Summary Planning considerations Meal planning Provisioning Food preparation Slide 3 Menu and Meal Planning Several key factors in planning meals onboard for any cruise Boat cooking and storage facilities Cruise duration Cruise location including ports of call Crew preferences Cruising style will also influence the number of meals taken ashore Slide 3 Slide 4 Planning Considerations Cooking and storage facilities Stove size and type Ice box or refrigerator Limited storage space aboard Repackaging Fresh water Cruise Duration Number of meals increases By days aboard By number of crew Even short cruises will require ample supplies Slide 4 Slide 5 Boat Stove Slide 5 Slide 6 Planning Considerations Cruise location Itinerary Ports of call Marinas and restaurants Crew preferences Adequate meals need to be provided Medical considerations Food allergies Special diets Plan before cruise Slide 6 Slide 7 Meal Planning Rigid and flexible plans Rigid Determine number of meals aboard List specific food required for each meal Buy food prior to departure to match menus Flexible Consider itinerary and ports of call Purchase enough food to reach next major port of call Slide 7 Slide 8 Meal Planning Combination Rigid plan does not consider changes Flexible depends on a rigid schedule Best to plan a few group meals, usually dinner Provide enough other foodstuffs for informal, help yourself meals Two basic rules Smaller the galley, simpler the meals Save the best meal for last Slide 8 Slide 9 Food Selection and Nutrition Know your crew Coordinate food selection with crew, especially major, group meals Nutritional meals make provisioning easier Avoid high risk foods for spoilage Buy small container for food that spoils after opening Slide 9 Slide 10 Food Selection Minimize leftovers Canned goods have long shelf life vs. fresh foods Dehydrated foods are simple to prepare and have long shelf life Snacks Alcohol Slide 10 Slide 11 Provisioning Transporting provisions Marinas and public docks Carts Bicycles Dinghy transport Stowage Limited onboard Repackaging Find small spaces aboard for stowage Stow heavy items low Slide 11 Slide 12 Provisioning Containers Unbreakable See-through Waterproof Avoid paper and cardboard Ziploc bags are ideal Labeling Item name Date Slide 12 Slide 13 Provisioning Inventory Know what you have onboard Know where it is Longer the cruise, inventory becomes more critical Spoilage Shelf life should be monitored Include with inventory Monitor insects onboard Avoid paper bags and cardboard boxes Plastic bags are preferred Slide 13 Slide 14 Food Preparation The Cook Ideally, one person who enjoys the task Share duty among several crewmembers Preparation of food for day in the morning One pot meals Cruising cookbooks Slide 14 Slide 15 Slide 15 Questions ? Comments