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The image contains no numerical data points, percentages, or specific quantitative information. It is a flowchart diagram illustrating the process of fish canning, which includes the following steps in sequence: pre-canning, fishing, freezing, thawing, weighing, unloading, cooling, filleting, preparing, steam cooking, sealing, adding brine or oil, canning, sterilizing, storage, labeling, and finally despatch to a supermarket. The steps are visually depicted by simple illustrations of fish and equipment used in the canning process with arrows indicating the flow from one step to the next.
Given the complexity of the image, the above description may not be entirely accurate.
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The pictures below shows the process of fish canning.
Overall there are three main stages. The first stage is to caught fish then is cooked and deliver to the supermarket
To begin with pre- canning fish are trawled and freeze at minus 18 degree then the fish thaws and weighed and pre pared by the separation of their tails and heads The cleaned fish cooked at a high temperature
After that, the fish are filled in food containers in the canning process with the addition of brine water or oil before going through the sealing and sterilising stage afterwards, where the fish cans are sterilised and cooled down so as to be labelled. The concluding steps of the manufacturing encompassed the storage and transportation of cans to be consumed.
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