У нас вы можете посмотреть бесплатно offshore oil rig food and beverage | எண்ணெய் கலங்கள் பணியாளர் உணவுகள் или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
@enjoymomenter Working on an offshore oil rig demands hearty and nutritious meals to fuel the demanding physical labor in challenging environments. Here's a glimpse of the typical food provided for offshore oil rig workers: Breakfast: Scrambled eggs or omelets for protein. Bacon or sausage for additional protein and energy. Hash browns or other hearty sides for carbohydrates. Cereal, oatmeal, or yogurt for a lighter option. Fresh fruits for vitamins and freshness. Lunch: Sandwiches with various fillings (meat, cheese, veggies) for a quick and substantial midday meal. Hot soups or stews for warmth, especially in colder offshore locations. Pasta or rice dishes with proteins like chicken or beef. Salads with a mix of vegetables for a lighter option. Dinner: Grilled or baked fish, chicken, or beef for a balanced source of protein. Roasted or steamed vegetables for essential vitamins and minerals. Potatoes, rice, or pasta for carbohydrates and sustained energy. Desserts or sweet treats occasionally to boost morale. Snacks: Trail mix, granola bars, and nuts for quick energy during breaks. Fresh fruit or pre-cut vegetables for a healthy option. Cookies or other treats for a sweet pick-me-up. Beverages: Water to stay hydrated in the physically demanding environment. Coffee for a caffeine boost during long shifts. Tea or hot chocolate for variety and warmth. It's essential for offshore oil rig workers to have well-balanced meals to maintain energy levels and physical well-being during their demanding work schedules. Additionally, catering services often take dietary restrictions and preferences into account to ensure the workforce is properly nourished.