Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

Dear Cook Trainee, Dear Cook, Welcome on board, MARLOW NAVIGATION considers the position of Cook on board a vessel as one of the most important positions since it has a strong impact on the well being of the crew and the general climate on board. To make your performance on board more successful, we have drawn up a few guidelines which should help you along the way. The Menu For a lot of cooks, the most difficult moment during the day is when they have to decide what to cook the next days. We recommend that you sit together with the Master and draw up a menu for a week, taking into consideration the climate of the ships trade, the weather conditions, the stock on board and the special preferences of Master and crew (a blank form for the weekly menu planning is attached as sample). For easier reference we are also attaching a sample menu for 4 weeks, in case all parties are running out of ideas. This 4-week menu follows the traditional eating habits of German / North European crews and might not always be suitable for the present crew on board your vessel. Nevertheless you will notice a few peculiarities that are worth mentioning: Monday, Tuesday, Wednesday are regular week days. Thursday is the so-called seamens Sunday with a special lunch and cake in the afternoon. Friday is the traditional Catholic non-meat day on which fish is served. Saturday the German seamen eat traditionally Eintopf for lunch, and since the "Eintopf" does not need extensive attention during the preparation time, the cook usually takes the opportunity to clean the galley thoroughly and check his stores etc. during the Saturday. Sunday after lunch the kitchen stays cold and on vessels with stewards, traditionally the steward prepares the cold plates with sausages, cheese and canned fish also known as Kalte Platte. This is intended to give the cook an afternoon/evening off. But we recommend that you always discuss the menu plan with the Master on board. For your additional guidance we are also offering books, which are handed to our Cook Trainees at the Training Centers and which can be supplied on board if you did not receive them: German Cooking Today, by Dr.Oetker and "German Baking Today, by Dr. Oetker Collection of Ukrainian traditional Recipes (Marlow Navigation, Odessa Training Kitchen) For further upgrading we can offer short cooking upgrading courses in MNTC - Manila or a 3months course on basic European cooking on board the training vessel EMSSTROM in Germany or on board our other training vessels.

Menu Guide Revised 2010/01/05

Page: 2 of 8 pages

Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

After the Meals

We expect more from our Cooks than just preparing the meals. After the meals the messrooms, the pantry and the galley have to be cleared and cleaned up. Also the stores have to be kept in a clean and orderly condition. Clean galley and orderly stores will be part of the evaluation of your performance in addition to the quality and variety of your meals. Cleanliness is the pride of a good cook.

Economy At the end of the month comes the moment of truth. The stock has to be taken and the consumption rate needs to be calculated. A good cook should be able to do that himself. The consumption rate shows the day-to-day economy or waste of the cook and his abilities and imagination to satisfy his crew on board and to be skillful with leftovers. The most expensive food is the food which is thrown away because of spoilage poor preparation or bad planning. Good economy is the trademark of a successful and experienced cook.

We wish you good success with your new challenge and hope to hear good reports about your performance.

Crew Training Section Marlow Navigation Co. Ltd.

Menu Guide Revised 2010/01/05

Page: 3 of 8 pages

Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

MENU PLANNING
Week: 01_________________ BREAKFAST Mexican omelet Bread, butter, jam Cold cuts Coffee, tea From: ____________________ To: _____________________ DINNER Hamburger French fries, salad Cold cuts, cheese Coffee, tea

MON

LUNCH Mixed vegetable soup Meat loaf, gravy Carrots & peas Boiled potatoes, rice Fresh fruit

TUE

Minute meat Bread, butter, jam Cold cuts Coffee, tea

Potato cream soup Cabbage rolls with sauce Mashed potatoes, rice Red Jelly

Schaschlick, rice, potatoes Salad Cold cuts, cheese, bread Coffee, tea

WED

Milk rice, or boiled eggs Bread, butter, jam Cold cuts Coffee, tea

Leek soup Roast pork knuckles, sauerkraut Mashed potatoes, rice Fresh fruit

Pizza, Salad Bread, Cold cuts, cheese Coffee, tea

THU

Eggs to order Corn flakes, milk grapefruit Bread, butter, jam Cold cuts Coffee, tea

Clear Soup Pork roast, Sauce Red cabbage, Rice / Potatoes Ice cream Afternoon cake Mushroom soup Fish schnitzel fried Boiler vegetables Rice / Potatoes Fresh fruit

Bami Goreng Bread, cold cuts, cheese Coffee, tea

FRI

Hawaii toast Bread, butter, jam Cold cuts Coffee, tea

Labskaus, fried eggs Gherkins, beetroots Cold cuts, cheese, bread Coffee, tea

SAT

Pancakes, Apple sauce Bread, butter, jam Cold cuts Coffee, tea

Brown beans soup Bockwurst / Kochwurst Fresh rolls Fresh salad Chocolate pudding/vanilla sauce

Steak mignon French fries, salad Bread, cold cuts, cheese Coffee, tea

SUN

Eggs to order Corn flakes, milk Bread, butter, jam Cold cuts Coffee, tea

Mixed Vegetable soup Roast chicken with peas/carrots Sauce hollandaise, Rice / Potatoes Ice cream Afternoon cake

Cold cuts, cheese, etc. Coffee, tea Kalte Platte

Menu Guide Revised 2010/01/05

Page: 4 of 8 pages

Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

MENU PLANNING
Week: 02_________________ BREAKFAST Spanish omelet Bread, butter, jam Cold cuts Coffee, tea From: ____________________ To: LUNCH Noodle soup Kassler, Sauerkraut Potatoes, rice Fresh fruit _____________________ DINNER Goulash with rice or noodles Cucumber salad Cold cuts, cheese, bread Coffee, tea

MON

TUE

Fried sausage Bread, butter, jam Cold cuts Coffee, tea

Chicken noodles soup Roast chicken legs, butter sauce Red cabbage Fruit salad

Farmers breakfast Fresh salad Cold cuts, cheese, bread Coffee, tea

WED

Porridge Bread, butter, jam Cold cuts Coffee, tea

Potato soup Cabbage rolls Potatoes, rice Fresh fruit

Bockwurst Potato salad Cold cuts, cheese, bread Coffee, tea

THU

Eggs to order Bread, butter, jam Cold cuts Coffee, tea

Tomato Soup Beef roast, hollandaise Potatoes, rice cauliflower, sauce

Schashick, potato chip Remoulade, salad Bread, cold cuts, cheese Coffee, tea

Goetterspeise (red jelly) Afternoon cake

FRI

California toast Bread, butter, jam Cold cuts Coffee, tea

Onion soup Chicken fricassee Potatoes, rice Fresh fruit

Fried fish French fries, salad Cold cuts, cheese, bread Coffee, tea

SAT

Banana pancakes Bread, butter, jam Cold cuts Coffee, tea

Green peas soup Kochwurst, Bockwurst Fresh rolls Vanilla pudding, chocolate sauce

Roast beef, Remoulade sauce Salad Cold cuts, cheese, bread Coffee, tea

SUN

Eggs to order Corn flakes, milk Bread, butter, jam Cold cuts Coffee, tea

Asparagus soup Beef rolls with red cabbage Gravy, potatoes, rice Ice cream Afternoon cake

Kalte Platte Cold cuts, cheese, bread Coffee, tea

Menu Guide Revised 2010/01/05

Page: 5 of 8 pages

Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

MENU PLANNING
Week: 03_________________ BREAKFAST Scrambled eggs Bread, butter, jam Cold cuts Coffee, tea From: ____________________ To: LUNCH Potato soup Goulash with noodles & gherkins Potatoes, rice Fresh fruit Irish stew Cold cuts, cheese, bread Coffee, tea _____________________ DINNER

MON

TUE

Corned beef fried Bread, butter, jam Cold cuts Coffee, tea

Asparagus cream soup Pork chops in bread crumbs Boiled vegetables Potatoes, rice Fruit salad

Spaghetti bolognaise Cold cuts, cheese, bread Coffee, tea

WED

Milk rice Bread, butter, jam Cold cuts Coffee, tea

Vegetable soup Fried turkey breast Peas & carrots Potatoes, rice Fresh fruit

Curry Sausage, chips Fresh salad Cold cuts, cheese, bread Coffee, tea

THU

Eggs to order Bread, butter, jam Cold cuts Coffee, tea

Clear chicken Soup Marinate beef (sauerbraten) Potatoes, rice Red cabbage, Green jelly Afternoon cake

Nasi goreng, salad Cold cuts, cheese, bread Coffee, tea

FRI

Pizza toast Bread, butter, jam Cold cuts Coffee, tea

Broccoli cream soup Plaice with crispy bacon Butter potatoes, rice Green salad Fresh fruit

Chicken curry Cold cuts, cheese, bread Coffee, tea

SAT

Potato pancakes & applesauce Yoghurt, jam bread Bread, butter, jam Cold cuts Coffee, tea

Lentil Eintopf Kochwurst, Bockwurst Fresh rolls Chocolate pudding, vanilla sauce

Meat loaf Fresh salad Rice, potatoes Cold cuts, cheese, bread Coffee, tea

SUN

Eggs to order Corn flakes, milk Bread, butter, jam Cold cuts Coffee, tea

Clear soup Steak, French fries Salad Ice cream Afternoon cake

Kalte Platte Cold cuts, cheese, bread Coffee, tea

Menu Guide Revised 2010/01/05

Page: 6 of 8 pages

Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

MENU PLANNING
Week: 04_________________ BREAKFAST Mushroom omelet Bread, butter, jam Cold cuts Coffee, tea From: ____________________ To: LUNCH Oxtail soup Smoked pork loin sauerkraut Potatoes, rice Fresh fruit _____________________ DINNER Beef stroganoff & macaroni Cold cuts, cheese, bread Coffee, tea

MON

TUE

Strammer Max Bread, butter, jam Cold cuts Coffee, tea

Chicken soup Deep fried fish French fries, rice Fresh salad Fruit salad

Szegediner goulash Cold cuts, cheese, bread Coffee, tea

WED

Porridge Bread, butter, jam Cold cuts Coffee, tea

Asparagus cream soup Veal fricassee Potatoes, rice Fresh fruit

Meatballs Koenigsberg style Cold cuts, cheese, bread Coffee, tea

THU

Eggs to order Muessli Bread, butter, jam Cold cuts Coffee, tea

Fruit soup (cold) Rabbit pot roast Broccoli & Boiled potatoes, rice Baked apples with vanilla sauce Afternoon cake Vegetable soup Boiled fish Fresh green salad Fresh fruit

Cordon bleu baked potatoes Cold cuts, cheese, bread Coffee, tea

FRI

Fried liver & onions Bread, butter, jam Cold cuts Coffee, tea

Rollmops, fried potatoes Remoulade sauce Cold cuts, cheese, bread Coffee, tea

SAT

Banana pancakes Yoghurt Bread, butter, jam Cold cuts Coffee, tea

White beans soup Bockwurst , Kochwurst Fresh rolls Vanilla pudding chocolate sauce Clear soup Roasted duck, red cabbage, Apple slices, Cranberry sauce Potatoes, rice, Ice cream Afternoon cake

Rump steaks with onions French fries, rice, salad Cold cuts, cheese, bread Coffee, tea

SUN

Eggs to order Cornflakes Bread, butter, jam Coffee, tea

Kalte Platte Cold cuts, cheese, bread Coffee, tea

Menu Guide Revised 2010/01/05

Page: 7 of 8 pages

Marlow Navigation Co. Ltd.

Crew Training Section Menu Guide for Cook Trainees

MENU PLANNING
Week: ___________________ BREAKFAST MON From: ____________________ To: LUNCH _____________________ DINNER

TUE

WED

THU

FRI

SAT

SUN

Menu Guide Revised 2010/01/05

Page: 8 of 8 pages