The ship's galley, located on the main deck one deck above and aft of the mess deck, was where the cooks prepared the food for 212 enlisted men. Soups and stews were boiled in the three large steam kettles, known as "coppers". Grills and ovens are located against the aft bulkhead. Ovens provided a constant flow of fresh bread. The galley was a popular place late at night when the fresh loaves came out of the oven.
The galley was also a dangerous place when high seas and heavy rolling would cause hot broth to slosh from the caldrons, or pitch the novice cook against a hot grill top.
Food stuffs were stored in the reefer spaces below the mess deck, access is from a hatchway in the forward crew berthing space. Additional storage was in vegetable and spud lockers on the superstructure deck and a bread locker and vegetable locker in adjacent passageways. At mealtime, heavy pans of food were carried forward to the ladders and hand carried down to the mess deck.
The galley was capable of keeping the crew well fed as long as supplies held out and seas were moderate. However, many a DE man will recall subsisting on coffee and sandwiches during prolonged periods at battle stations or stormy weather that was routine during North Atlantic convoy duty.
The dough mixer is a Hobart model A-200 and the "coppers" are standard navy steam jacketed kettles. These kettles required low-pressure steam from the ship's auxiliary boilers for operation.