1. 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.

2. Slide 2 Summary  Planning considerations  Meal planning  Provisioning  Food preparation

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

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

5. Boat Stove Slide 5

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

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

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

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

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

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

12. Provisioning  Containers Unbreakable See-through Waterproof Avoid paper and cardboard Ziploc bags are ideal  Labeling Item name Date Slide 12

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

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

15. Slide 15 Questions ? … Comments