metyl2945
Jun 8, 2022
Writing Feedback / IELTS TASK 1: The diagram shows the process of chocolate production. Summarize the information. [3]
The diagram shows how chocolate is produced. Summarize the information by selecting and reporting the main features and make comparisons where relevant.
The flowchart demonstrates the process of making liquid chocolate.
Looking at the graph, it can be seen that there are ten stages involve in the process, starting with the collection of cacao pods and finishing with liquid chocolate being made.
First, cacao trees are grown in S.America, Africa and Indonesia which bear the ripe cacao pods. After being harversted, the white cacao beans are collected inside the ripe cacao pods. Next, the beans then get fermented before being spread out and left in the sun to dry.
Then all the beans will be put in large packs to transports to the manufacturers by train or lorry. At the factory, the beans are roasted in high temperature at about 350 degrees. The roasted beans continue to be crushed to remove the outer shells from the inner part. Finally, liquid chocolate are made by pressing the inner part of the roasted beans. The procedure is completed
(154w)
THE PROCESS OF PRODUCING CHOCOLATE
The diagram shows how chocolate is produced. Summarize the information by selecting and reporting the main features and make comparisons where relevant.
The flowchart demonstrates the process of making liquid chocolate.
Looking at the graph, it can be seen that there are ten stages involve in the process, starting with the collection of cacao pods and finishing with liquid chocolate being made.
First, cacao trees are grown in S.America, Africa and Indonesia which bear the ripe cacao pods. After being harversted, the white cacao beans are collected inside the ripe cacao pods. Next, the beans then get fermented before being spread out and left in the sun to dry.
Then all the beans will be put in large packs to transports to the manufacturers by train or lorry. At the factory, the beans are roasted in high temperature at about 350 degrees. The roasted beans continue to be crushed to remove the outer shells from the inner part. Finally, liquid chocolate are made by pressing the inner part of the roasted beans. The procedure is completed
(154w)
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