The diagram shows the small-scale production of smoked fish

Small Scale Production of Smoked Fish Process Diagram

Small Scale Production of Smoked Fish Process Diagram – IELTS Academic Writing Task 1

You should spend about 20 minutes on this task.

The diagram shows the small-scale production of smoked fish.

Write at least 150 words.

The diagram shows the small-scale production of smoked fish

Real IELTS Exam Question, Reported On:

India 21st May 2022


Small Scale Production of Smoked Fish Process Diagram

Sample Answer 1

The flow-chart illustrates the different stages in the small-scale process of smoking fish.

Overall, it is clear that the process has 8 stages, beginning with the preparation of the fish and ending with the delivery of the finished product.

First, the fish are cleaned with a knife and prepared ready for the production process, before being placed in a container of salt water for 30 minutes.Next, they are cooked for 5 minutes in hot salted water, and the fish are then removed.

The process of smoking is now ready to start.In a vat, the fish are hung by wires on top of some material which burns and produces smoke.The vat is covered with wood, so that the smoke cannot escape.After 30 minutes, the fish are smoked and ready for the next stage, which is the addition of yellow colouring. The smoked fish are then packed in closed containers and, finally, transported in trucks to where they will be sold.

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The Diagram shows the Small-scale Production of Smoked Fish

Sample Answer 2

The flow chart illustrates how smoked fish are produced in a small-scale process.

Overall, the linear process involves 8 steps, commencing with the preparation of the fish and culminating in the transportation of smoked fish to the market.

To begin, the fish are cleaned with the help of a knife, before being dipped in a container of salt water for half an hour. Afterwards, they are cooked in hot salted water for 5 minutes, and then taken out for the next step.

The fish is now subject to the smoking process. In a vat, they are hung by some wires and put under heat for 30 minutes. During this stage, a piece of wood is placed on top of the vat to prevent the smoke from escaping. The next step is the colouring in which some yellow additives are sprinkled on the fish to keep them fresh. Finally, the fish are packed in closed containers and thereafter transported to where they are for sale.

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