As crew helping to prepare food and drink on a passage, why is it often recommended to prepare food in advance before leaving harbour, where practical?

A. Pre-prepared food has no real safety or practical benefit over cooking everything underway

B. Cooking underway, especially in any kind of sea state, is genuinely harder and riskier — a moving galley with hot liquids and a heeling or pitching boat is a real scalding and burn hazard, so preparing food (or at least the harder parts of a meal) in harbour reduces that risk and the workload on whoever's cooking

C. Food preparation in harbour is only relevant for passages longer than several days

D. This consideration applies only to powerboats, never to sailing vessels

A. Port and starboard change depending on which way the boat is facing

B. Port is the left-hand side and starboard is the right-hand side of the boat, when facing forward (toward the bow) — these terms are fixed to the boat itself, not to the direction you happen to be looking

C. Port refers to the front of the boat and starboard refers to the back

D. These terms are only used on larger commercial vessels, never on small craft

A. Always move as quickly as possible regardless of conditions

B. Keep one hand for yourself and one for the boat — maintain a secure handhold wherever practical, and move deliberately rather than rushing, especially in any kind of sea state

C. It doesn't matter how you move around, as long as you get where you need to be

D. Only the skipper needs to think about safe movement around the boat