Process Diagram

Band 5+: The diagram shows how chocolate is produced . Summarize the information by selecting and reporting the main features and make comparisons where relevant.

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Image for topic: The diagram shows how chocolate is produced . Summarize the information by selecting and reporting the main features and make comparisons where relevant.

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The image displays a nine-step process of chocolate production: 1. Cacao tree with ripe red pods, 2. Pods harvested, 3. Fermentation in banana-lined baskets, 4. Spread to dry, 5. Melting, 6. Tempering, 7. Conching with inner part pressed out, 8. Beans crushed showcasing outer shell and inner part, and 9. Roasted at 120-150°C with beans heated. No numerical data points/percentages provided.

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

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The image presents how chocolate is produced with the use of different steps.

Overall, chocolate production includes ten important fazes and needs different equipment to achieve it’s desired appearance and flavour. The process starts with the collections of the cacao beans and ends with grinding beans and the appearance of liquid chocolate.

The first step is when cacao trees are grown in America, Africa and Indonesia, then the harvested pods are cleaned and collected cacao beans. After that, beans are fermented and spread in sun to dry. After the beans are completely dried, theire put in large sacks, and sacks are transported by lorry or tracks.

Following this, beans are taken to factory, stored in a special places, then the beans are friend at a degree of 350°. Next, beans are crushed in mixers, and beans totally removed outer shells.

Finally, inner part pressed and liquid chocolate produces.

Word Count: 148

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Overall Band Score

5.5

(+/- 0.5)

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

Grammar Mistakes: N/A

Vocabulary Repetition:

beans: 9

chocolate: 3

cacao: 3

Try using synonyms for the above words

Task Response

The report provides a general overview of the chocolate production process, but it includes some inaccuracies and lacks specific details. The organization is somewhat clear, but there's room for improvement in terms of selecting and highlighting the main features and making relevant comparisons. To improve, focus on accurately representing the steps in the process, providing more specific details about each stage, and ensuring a clearer and more logical flow of information. The report falls short of the required 150 words.

Coherence & Cohesion

The report presents a general overview of the chocolate production process, but the organization could be improved. The flow between steps isn't always clear, and the paragraphing could be more effective in grouping related stages. Consider using more cohesive devices to link ideas and ensure a smoother transition between different stages of the process. For example, using phrases like 'Subsequently,' 'Following this,' or 'As a result' can enhance the logical flow.

Lexical Resource

The vocabulary used is adequate for describing the process, but there's room for improvement in terms of precision and variety. Some terms are used repetitively (e.g., 'beans'). Try to incorporate more specific vocabulary related to chocolate production, such as 'winnowing,' 'nibs,' or 'conching,' where appropriate. This would demonstrate a better command of the topic-specific lexis.

Grammatical Range & Accuracy

The report contains several grammatical errors that affect clarity. There are issues with verb tense consistency ('theire put' should be 'they are put', 'beans are friend' should be 'beans are fried'), subject-verb agreement, and article usage. Sentence structure is also quite basic, limiting the complexity of the information conveyed. Focus on proofreading carefully for these common errors and try to incorporate a wider range of sentence structures to improve grammatical accuracy and range.

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