Process Diagram

Band 4+: The diagram below shows how soft cheese is made. Summarize the information by selecting and reporting the main features, and make comparisons where relevant.

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Image for topic: The diagram below shows how soft cheese is made. Summarize the information by selecting and reporting the main features, and make comparisons where relevant.

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The image depicts a soft cheese production process: mixing water and milk, then cooling at 5°C for 2 hours; adding salt, fermenting at 37°C for 6 hours; heating, evaporation with steam at 100°C for 8 hours; filtering; cooling in storage at 5°C for 8 hours; waste water is noted.

Given the complexity of the image, the above description may not be entirely accurate.

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in this picture we see the process for making soft cheess.Firstly we pour the water and milk into the mechanical container and mixer will mix this ingridients in middle temperature while mass steel very liquid .Secondly our machine low the usual temprature to 5c and cool for 2hours,then it add salt so our cheess gots its salty taste.the third step will be fermentation,in this part the device raises the cold before to 37c heat during the mixing.

One of the last part of our process is evaporation,so we drain all the excess liquid into steam,and it takes 8hours.At this point, the cheess begins to form.

now all thats left is to strain and chill till the milk product for 8 hours,and at the end all the remaining excess water will drain out

Word Count: 132

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Overall Band Score

(+/- 0.5)

Vocabulary Complexity:
B1 - Intermediate
Using more sophisticated words could be beneficial.

Grammar Mistakes: N/A

Vocabulary Repetition:
No noticeable repetition! Great job!

Task Response

The report identifies the main stages of the cheese-making process, but there are some inaccuracies and omissions. The description of the temperatures and timings is not always clear or accurate. The organization is generally logical, but could be improved with clearer transitions between stages. To improve, focus on accurately representing the data from the diagram and ensuring clarity in your descriptions. The report falls short of the required 150 words.

Coherence & Cohesion

The report lacks clear paragraphing and transitions, making it difficult to follow the cheese-making process. The organization of information is not logical, and the flow of ideas is disrupted by grammatical errors and unclear phrasing. To improve coherence and cohesion, use topic sentences to introduce each stage of the process, employ transition words to connect ideas, and ensure that each paragraph focuses on a specific aspect of the process.

Lexical Resource

The report uses basic vocabulary with limited precision. There is a lack of specific terms related to cheese-making processes. To enhance lexical resource, incorporate more precise vocabulary related to the equipment, processes, and characteristics of cheese production. For example, use terms like 'pasteurization,' 'coagulation,' 'whey,' and 'curd' where appropriate. Also, vary your word choice to avoid repetition and demonstrate a wider range of vocabulary. Boost vocabulary complexity to elevate the overall score.

Grammatical Range & Accuracy

The report contains frequent grammatical errors, including incorrect verb tenses, subject-verb agreement issues, and awkward sentence structures. These errors significantly impede understanding. To improve grammatical range and accuracy, focus on mastering basic sentence structures and verb tenses. Proofread carefully for errors in agreement, punctuation, and word choice. Consider using a grammar checker to identify and correct errors, but always review the suggestions critically to ensure they are appropriate for the context.

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