The Diagram Below Shows the Process of Making Soft Cheese IELTS Academic Writing Task 1
The diagram below shows the process of making soft cheese IELTS Academic Writing task 1 sample answer is given below. The candidates are required to present a tentative answer for the same.The diagram below shows the process of making soft cheese IELTS Academic 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 practising from IELTS writing practice papers to help excel your writing skills.
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Topic: The diagram below shows the process of making soft cheese. Summarise the information by selecting and reporting the main features and make comparisons where relevant.
Band 6 Answer
The process of making soft cheese is shown in the flowchart at several stages. Given that there are five key stages to this process, it is obvious that it is rather complex. Five basic steps, including mixing, cooling, and fermentation, are involved in the creation of cheese. Specifically, adding water and milk is the first step, and producing soft cheese is the final step.
Water and milk are combined before beginning this method's manufacture, and they are then placed in a container. The mixture is then cooled at 5 degrees over the course of two hours. Salt is then added to the mixture after that. They undergo heat fermentation at 35 degrees Celsius for two hours at the fourth stage of the procedure. After that, they are heated to 100 degrees Celsius for eight hours, during which time water is drained through a steam hole. The final products are then separated into their two constituent parts, which are soft cheese and wastewater. And the soft cheese is cooled to 5 degrees Celsius over the course of 16 hours while the thick liquid is removed before it is filtered to create soft cheese. Nevertheless, the end product is a really soft cheese that is wonderful.
Band 6.5 Answer
The provided flowchart outlines the steps involved in making the cheese, and the components required. And also the approximate time required to produce the ideal soft cheese. In order to gradually thicken the liquid milk, this procedure consists of five basic steps. Each of these has a varied length and requires a particular temperature.
In order to start the process, two raw materials—water and milk—must be combined in a container. The combination is then allowed to cool for two hours at 5°C. The next stage involves adding salt to the chilled liquid. And then raising the temperature to 35°C for an additional two hours in order to start the fermentation process. The fermented material is then heated further until it reaches a temperature of 100°C, at which point some of it begins to evaporate as steam. The liquid is reduced by the evaporation process, which lasts eight hours. Last but not least, the mixture is chilled at 5°C once more for eight hours. While wastewater is taken out and soft cheese is collected using two specialised filters on two different sides of the container. This is how soft cheese is produced. Overall, it is evident that the production of soft cheese is a very challenging process that comprises a number of steps.
Band 7 Answer
The process diagram that is shown above demonstrates how soft cheese is made from milk and water. It is clear from the entire diagram that there are five straightforward processes in the creation of cheese, beginning with mixing and ending with cooling. In the beginning, milk and water are blended together in a mixer. The mixture is then chilled for two hours at 5°C.
The cooled combination is then delivered to a fermentation chamber where it will spend the next two hours at 35°C. However, salt is added to the cooled mixture before fermentation. Then, for eight hours, the fermented mixture is evaporated at 100°C. A vent allows steam to leave the building. The mixture is then transferred to cool. This is carried out for eight hours at 5 °C. After cooling, the mixture thickens considerably. Water is filtered out of the container at the bottom by a filter, and cheese is filtered out of the container at the top by an outlet. The consistency of this is really supple. This is the method for making soft cheese. Overall, it is clear that the process of manufacturing soft cheese is a highly difficult one that involves numerous processes. The result, nevertheless, is a deliciously soft cheese that is quite soft to consume.
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