How does the number of members affect the number of messcooks assigned?

The correct answer highlights the principle that as the number of members increases, the demand for messcooks also rises. This relationship stems from the need to provide adequate food service and maintain efficiency in operations. A larger crew will require more cooks to ensure that meals are prepared promptly and that service is maintained at a satisfactory level.

In practical terms, a vessel with more personnel will typically require additional staffing in the galley to manage meal preparation, food storage, and serving effectively. This adjustment allows the crew to provide better support for regular meal schedules and ensures that all members are adequately served.

By contrast, the other options do not reflect the operational realities of managing a food service team in military or naval contexts. For example, stating that the number of messcooks stays constant disregards the basic need for proportionate food services relative to crew size. Likewise, suggesting that more members would lead to fewer messcooks contradicts the fundamental logistics of providing meals. Finally, assigning messcooks based solely on seniority would overlook the practical requirements of feeding a larger team efficiently. Thus, the correct choice emphasizes the importance of adjusting manpower in the galley according to the crew size.