As an adjunct to my post about cooking in the Shack.... I seem to remember that not long after the E-3 came into service, some chump decided that the galley slave could no longer cook for the whole crew unless he/she had completed a catering food handling course. This resulted in the pre-packed warm through TV dinners produced by inflight rather than raw rations. Later on, the food handling course reared its ugly head again, but the argument that each crew member was responsible for cooking their own meal defeated the notion once more. This still didn't stop some of the Sentry's airborne technicians producing some excellent steaks etc from raw rations for the crew when deployed on operations and the crew busy coordinating the war.