As the guy who was responsible for maintaining all the various galley equipment, I have a good idea of what and how the food is made. I know I've maintained bread proofing cabinets, dough sheeters that make puff pastry, baguette rollers that take dough balls and roll them into the loaves, dinner roll machines that divide a ball of dough into 19 balls, and rolls them into spheres, bread slicing machines, tart presses that put the dough into the pans, machines that make butter pats, buffalo choppers for salads, a $65k machine that can take a 35 gallon trash can of potatoes or vegetables and slice and dice them in minutes, band saws for meat and fish, stand mixers for doughs and sauces that can hold 20 gallons, steam kettles for soups and sauces that hold 40-50 gallons, pressure cookers that will cook 50 lbs of vegetables in minutes, bread ovens that hold 6 racks, each rack holding 10 full baking sheets, and roasting ovens that you roll a cart into that holds 10 full baking sheets full of chickens, hams, etc.
As the guy who maintains the walk-in freezers and refrigerators, I get a pretty good idea of what is in them.