Here is a concise summary of the provided text:
**Feeding 5,000 Sailors on a US Navy Aircraft Carrier**
* **Scale:** 17,000 meals prepared daily by 100+ culinary staff
* **Food Supply:**
+ Initial stock lasts about a month
+ Replenished every 7-10 days by a replenishment ship (delivering 400,000 to 1 million pounds of food)
+ Additional restocking when the carrier is in port
* **Meal Structure:**
+ 4 meals/day: breakfast, lunch, dinner, and midnight "mid rats" (mainly for night crew)
+ Mid rats consist of dinner leftovers with added items
* **Food Quality and Access:**
+ All ranks receive similar quality food, but higher ranks (e.g., officers, captain) have more menu options and potentially better quality, for an extra fee
* **Culinary Operations:**
+ Strict two-week food plan
+ Massive food storage facilities on board
+ Ongoing culinary training for staff to improve skills and efficiency
* **Appreciation:** Recognition of the Navy's culinary staff for their challenging task of feeding the crew for extended periods.
Here are the key facts extracted from the text, each with a number and in short sentences:
**Aircraft Carrier General Information**
1. An aircraft carrier has over 5,000 Sailors on board.
2. The ship has a culinary staff of over 100 cooks and food experts.
**Food Preparation and Consumption**
3. The culinary staff prepares over 17,000 meals per day.
4. Meals include breakfast, lunch, dinner, and a midnight meal ("mid rats").
5. Mid rats are mainly for night crew members and consist of dinner leftovers with added items.
6. The culinary staff adheres to a strict two-week food plan.
**Food Quantities and Storage**
7. Daily food consumption includes:
* 1,600 pounds of chicken
* 350 pounds of lettuce
* 20,000 cups of coffee
* 160 gallons of milk
* 30 boxes of cereal
8. Food storage facilities (freezers, cold storage rooms, dry stores) are always filled to maximum capacity.
9. These facilities preserve perishable consumables for almost a month.
**Replenishment of Food Supplies**
10. A replenishment ship supplies new food batches to the aircraft carrier every 7-10 days.
11. Each replenishment cycle delivers approximately 400,000 to 1 million pounds of food.
12. The aircraft carrier also restocks food supplies when entering a port.
**Food Options and Privileges by Rank**
13. Junior enlisted sailors eat at general messes with limited menu options.
14. Higher-ranking officers have more menu options, separate cooks, and galleys, for an additional fee.
15. The captain has a personal cook, separate galley, and food supplies.
**Miscellaneous**
16. Sailors are not allowed to fish while at sea due to shark presence.
17. The naval culinary staff conducts training sessions to improve cooking skills, usually while the ship is in port.
18. These training sessions have reduced difficulties in preparing large quantities of meals.