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The image depicts the manufacturing process of frozen fish pies in two stages: the components of the pie and the production line. The components include peas, sauce, fish, and potato in a microwaveable container. The production line starts with delivering fresh salmon which can be stored for up to 12 hours. Fish is weighed, thawed if frozen, cut, deboned, rinsed, and then boiled for 12-15 minutes. Potatoes are delivered, cleaned, peeled, sliced, boiled, and then chilled for 12-15 minutes. Sauce and peas are prepared separately. The fish is descaled and boiled in two separate processes, leading to the sauce ingredients being added, fish pieces inspected for quality, then packed, and sealed. Final products are stored under 12 hours frozen and then delivered in temperature-controlled trucks.
Given the complexity of the image, the above description may not be entirely accurate.
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The process delineates how frozen fish pie is produced.
Overall, the process constitutes three main stages, namely: potato preparation, salmon processing and dispatching. This commences with the delivery of potatoes and fresh salmon, and concludes with storing frozen products.
Initially, the raw potatoes are brought to the fish pie factory within a month to ensure freshness. Once entering the production line, potatoes are cleaned, peeled and sliced into thin pieces. Subsequently, they are boiled, and chilled to release heat. Finally, cooked potato slices are stored in bags, ready for the next steps.
Simultaneously, salmon undergoes many stages. Firstly, the fresh salmon must be delivered to the manufacturer within half a day. They are seasoned with lemon juice and salt before being steamed in the oven. After that, a group of individuals will remove skins and bones, while an inspector will check this work. The resulting salmon is subsequently mixed with prepared peas, sauce and processed potatoes. The complete fish pie then is wrapped into packs, ready for freezing and dispatch.
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