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How to prepare a cuba libre Cuba Libre translated means Free Cuba and was popularized around the end of the Spanish American War. This mixed drink is similar to a Rum & Coke, but the addition of fresh lime juice lightens up the drink and defines the Cuba Libre. It's an easy drink to remember and popular enough that it would be good to add it to the drinks to know list. Prep Time: 3 minutes Total Time: 3 minutes Yield: 1 Cocktail Ingredients: Juice of 1/2 a lime 2 oz light rum 4 oz cola Preparation: 1. 2. 3. 4. Squeeze the juice of half a lime into a collins glass. Add ice cubes. Pour the remaining ingredients into the glass. Stir well.

2. Mention the most important typical liquors. You will find in a bar restaurant. Vodka Wisky Beer Champagne Rum Wine Tequila 3. List the most popular cocktails, a waiter and barman mustkno how to prepare. Blody mary Cuba libre Mojita cubana Pizco sour Coipirigna Margarita Atahualpa Pia colada Daiquiri 4. How to prepare a chocolate cake. Ingredients: 1 1/2 cup (192 grams.) flour 1 cup (201 grams.) sugar 1/2 teaspoon (7 grams.) salt 1 teaspoon (2 grams) baking soda 3 tablespoons (43 grams.) cocoa 1 tablespoons (15 ml.) vinegar

6 tablespoons (90 ml.) oil 1 teaspoon (5 ml.) vanilla essence or 2 tsp. (2ml) vanilla extract 1 cup (200 ml.) water 2 eggs Step 1: Sift the dry ingredients together. The dry ingredients are: flour, sugar, salt, baking soda, and cocoa. Simply place everything in a sieve and shake it back and forth over a bowl to eliminate clumps. Step 2: Stir in the liquid ingredients and stir well. These are the vinegar, oil, vanilla, water and egg. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients. Step 3: Pour the mixture into an 8-inch greased and floured round pan. The grease and flour will keep the mix from sticking to the pan. Step 4: Bake at 350 degrees F. (175 C.) for 30 minutes. Step 5: Let the cake cool for 5 min. Step 6: Frost as desired 5. How to prepare a strawberry ice cream. Ingredients 1-1/2 cups fresh Strawberries, hulled (see tips) 3/4 cup 2% Milk 2/3 cup granulated Sugar 1-1/2 cups Heavy Cream 1-1/2 tsp Vanilla Extract pinch of salt Tips Frozen strawberries may be substituted for the fresh. If you do not have an ice cream maker, then please refer this post on how to make this without it. Method 1)Pulse the strawberries in a food processor until rough/finely chopped. I like the its and bits of strawberries in my icecream hence I simply chopped them roughly on my chopping board. How you chop (fine or coarse) depends on your preference. Reserve in a bowl. 2) In another bowl whisk to combine the milk, sugar, vanilla and salt until the sugar is dissolved.

3)Stir in the heavy cream. 4) Stir in the strawberries with all its juices. Cover and refrigerate for 1-2 hours or overnight. I kept it for 2 hours. 5) Turn your icecream maker on and pour the strawberry mixture into the frozen bowl. 6) Now prepare the ice cream as per your instruction manual. 7) This is how it was after 20 minutes. 8) If you are wondering about the additional spoon in the picture, that was the guy in the house who was *generously helping me* to test whether the ice cream has come out well! *Sheesh* where does he disappear when it comes to dishes and other chores in the house is a mystery unsolved! 9) Since no additives are added, the consistency will be softer than the store bought ones. Hence additional refrigeration is required for a firmer consistency. 10) I froze it for another 2 hours and this is how it was after that. If you are wondering about why there is ridge in one end...errr...well that's me who kept scraping of the edges for tasting in the 2 hours it was freezing. I am sorry for the immaturity - but man! Was that ice cream DELICIOUS! 6. what is a garnish (definition and some picture) A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.[1] This is in contrast to a condiment which is primarily a prepared sauce product of a specific flavor added to another food item. A food item which is served with garnish may be described as being garni, the French term for 'garnished.' Many garnishes are not intended to be eaten, though for some it is fine to do so.

7. what is the difference between a barman and bartender. The Barman is associated with the classical figure of serving alcoholic beverages according to traditional methods that use scoops, following the refinement of the recipe, the presentation of the cocktails, the smells, the taste at the expense of a lower speed, and is a professional that we find in Great Hotel, in cocktails bars, lounge bars. The Bartender (or barmaid or barlady for women) is called the Barman nell'accezione American works using techniques of the American bartending, or preparing cocktails using modern techniques, preferring speed 'at the expense of a lower quality'. His measure of spirits is based on a verbal counting system (Freepouring 1 level) associated with a series of bottles made of 2-3-4-5-6 that allow it to speed up the construction of a single cocktail, also known Speed Round techniques (bartender) that allow them to be able to work alone serving several persone.Il Bartender is a professional that we find in the discos, pubs, large events where the influx of people requires more speed.