Diagram Showing Small-Scope about the Production of Smoked Fish IELTS Writing Task 1

Dec 20, 2022

Diagram Showing Small-Scope about the Production of Smoked Fish IELTS Writing Task 1 sample Answer is given below. The diagram below shows the process of producing smoked fish. Candidates are to describe the data with the inclusion of technical terms within the 150 words essay.

IELTS writing task 1 requires candidates to write a summary or overview based on a diagram, a table, a line graph, or a bar graph in at least 150 words. IELTS academic writing task 1 is a writing task for 150 words. Candidates are given 20 minutes and are required to write a summary for IELTS Academic writing task 1. IELTS writing score is marked based on band scores. The band scores range from 0 to 9. Meanwhile, candidates might consider practicing from IELTS writing practice papers to help excel your writing skills.

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Topic: You should spend about 20 minutes on this task.The diagram below shows the small-scope about the production of smoked fish.Summarize the information by selecting and reporting the main features, and making comparisons where relevant. Write at least 150 words

Band 8 IELTS Answer

The process of making smoked fish is depicted in the illustration. The method appears to entail seven steps, with the exception of exporting. The intricate procedure is outlined below, from fish netting to packing to selling the fish product.

The first stage essentially entails catching fish, cleaning the raw fish, and removing the fish's outer skin and any other inedible parts. The fish is then submerged for 30 minutes in a beaker container filled with salt solution, or salt and water, in order to suck out its moisture. It also imparts taste. The beaker is boiled for a brief amount of time (around 5 minutes) in the third phase.

The fourth process involves pouring out the fish, and the fish are then dried out before moving on to step five. It is important to notice that the water in the vat does not have to reach the top of the vat before the dried fish is placed inside. It is cooked for around 10 minutes with smoke after the wooden vat's lid is meant to leave a gap. The meat supposedly gains a distinctive texture from the smoke. In Step 6, the fish are generally colored by adding a yellow coloring agent after being removed from the water. The final step is to package the fish in an airtight container.

To prevent any oxidation, which can alter the fish's natural flavor and possibly contribute to food spoilage. Finally, the packed product is transported outside for distribution in a roomy truck, as illustrated in the diagram.

Band 7.5 IELTS Answer

The dramatic representation illustrates the process of the art of cooking smoked fish in the small-scale industry. However, the large-scale production of the same cuisine may vary.

The picture speaks of the 8 processes of cooking smoked fish. The first step of cooking is angling fish, followed by washing and cleansing of fish using any tool such as the picture shows using a knife for the same. The next step includes putting the cleaned fish in a beaker containing salt and water for approximately 30 minutes.

This step is generally observed while cooking all meat. So that the water inside the meat pours out and the salt molecules close the pour and prevent the protein of meat from leaking. This process also sips the salt deep down the meat adding a salty flavor to the meat.

The fish is then boiled in a beaker containing fresh water for approximately 10 minutes. The next step i.e. 4th step is, by default, pouring out the fish from the salty solution and letting it dry in the open air. The second last step is the most important step. The dried fish is then put in a wooden vat half filled with water and then boiled with the lid only half closed. The burner is burnt with the help of materials which produces the smoke like coal so that the smoky texture of the fish can be added. The cooking need to be done for 10 minutes for optimum taste, hence the name Smoked fish.

Subsequent steps follow adding the edible yellow color, to provide a yellowish color to the product. Finally, the product is packed in an airtight container so as to avoid direct contact with the air and also the sun. The air-tight container also maintains a uniform temperature in the box. This step is a preservative measure more than just a packing product.

Finally the packed smoked fish, i.e. the packed fish is then loaded in a truck or a carrier vehicle to roll out the product in the market.

Band 7 IELTS Answer

The above-shown picture shows the intricacies of cooking smoked fish. According to the diagram, there are 7 steps involved. Excluding transportation, from arranging the raw fish to the packaging of the final product and transportation.

The very first step, obviously, is to arrange the raw fish from the market or net it out from its natural habitat. Then the 2nd picture illustrates the cleaning of fish by removing its scales and slime, with the help of a knife as shown in the picture.

After cleaning, as the 3rd step, the cleaned fish is dipped in a beaker having a solution of salt mixed with water. This process is to be observed for around 30 minutes. It blocks the pores of meat avoiding protein to flow out of the meat. And also, the salt reaches deep inside the meat acting as a catalyst while cooking it directly over the stove. In the subsequent step, the beaker is put over the burner for no more than 10 minutes, this process is a quickie. By default, the next step is pouring out the fish from the beaker and drying it.

Special emphasis is to be given to the following step, step 5. The dried fish is put in a wooden vat, filled with water, leaving an area out from the reach of water from the top, the lid of the vat needs to be half opened. Boiling the fish for 10 minutes and the fire is lit in such a manner that it produces a sufficient amount of smoke to provide a smoky texture. This process makes the cuisine finger-licking. Now the fish is taken out from the vat, and according to the diagram, the 6th step involves the addition of edible yellow color to it.

The final step is packing the yellow-colored fish in a sealed box so that the product is kept away from immediate exposure to air, dust, and human touch. this preservative step is the final step. Now the product, the packed yellow-colored fish, is now loaded on a truck for transportation and making it available for the market.

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