Process Diagram

Band 4+: The diagram below shows the process of making cheese. Summarise 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 the process of making cheese. Summarise the information by selecting and reporting the main features and make comparisons where relevant.

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The image shows a flowchart for "cheese production" from raw milk to ripened cheese, involving steps such as pasteurization, standardization, rennet enzyme addition, fermentation, coagulation, cutting, stirring, curd draining, milling, salting, pressing, and ripening with 12-hour intervals.

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

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The diagram shows the process of cheese production in traditinal cheese making and most cheese making from using raw milk to ripening cheese.

Overall, the process consist of 11 steps, beginning with pasteuraization of raw milk in most cheese making or coagulation in traditional cheese making and ending with the final product that it is ripened cheese

First,raw milk is pastering . Then, pasterued milk standered and filtered . After it filtered, it goes to the couagulaion, which it is ferminting Microorganims through process calls inoculation.

After curds and whey are cutting, strring and cokking, whey is drained. Next, salting produces a fresh cheese, which is cottage and cream cheesse. Fresh cheese pours into boxes with molds to presses it and ripens it, after draining of aditional whey. Finally , ripened cheese is produced.

Word Count: 134

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Overall Band Score

4.5

(+/- 0.5)

Vocabulary Complexity:
B2 - Upper Intermediate
Opt for even more advanced words when appropriate.

Grammar Mistakes: N/A

Vocabulary Repetition:

cheese: 8

making: 4

process: 3

Try using synonyms for the above words

Task Response

The report addresses the task by outlining the cheese-making process. However, the description lacks detail and clarity in several areas. The organization could be improved for better flow. The report also contains some inaccuracies and omissions. To improve, focus on providing a more comprehensive and accurate description of each stage, and ensure the information is presented in a clear and logical order. The report falls short of the required 150 words.

Coherence & Cohesion

The report attempts to summarise the cheese-making process, but the organisation of information is not always clear. The flow of the process could be described more logically, and transitions between steps need improvement. Paragraphing is present but could be used more effectively to group related stages of the process. Consider using cohesive devices (e.g., 'subsequently,' 'following this,' 'in contrast') to link ideas and improve the overall flow.

Lexical Resource

The vocabulary used is somewhat basic and repetitive. While the report covers the main stages, it lacks the precision and variety needed for a higher score. Try to incorporate more specific vocabulary related to cheese-making processes (e.g., 'inoculation,' 'curd formation,' 'whey separation') and use synonyms to avoid repetition. For example, instead of repeatedly using 'process,' consider alternatives like 'procedure,' 'method,' or 'stages.'

Grammatical Range & Accuracy

The report contains numerous grammatical errors, including incorrect verb tenses ('raw milk is pastering'), subject-verb agreement issues ('cheese making from using'), and awkward phrasing ('standered and filtered'). Sentence structure is often simple and lacks complexity. To improve, focus on using a wider range of grammatical structures (e.g., complex sentences, passive voice where appropriate) and carefully proofread for errors in verb tense, subject-verb agreement, and article usage. Pay attention to correct spelling and punctuation as well.

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