Process of producing smoked fish | Đề thi IELTS Writing Task 1 ngày 12/08/2021

Process of producing smoked fish | Đề thi IELTS Writing Task 1 ngày 12/08/2021

Dàn bài chi tiết

Mở bài

Giới thiệu quy trình sản xuất cá hun khói

Đoạn tổng quát (Overview)

Có tổng cộng 13 bước trong quy trình này, bắt đầu từ đánh bắt cá và kết thúc với phân phối đến cửa hàng bán cá.

Thân bài 1

Miêu tả 7 bước đầu :

Bước 1→3 : Cá được bắt trong lưới ở số lượng lớn và được vận chuyển bằng tàu đến cảng

Bước 4 : Cá được bảo quản và đông lạnh

Bước 5 : Cá được rã đông trong nước ngọt

Bước 6 : Cá được thái thành từng phần, loại bỏ phần đầu cá

Bước 7 : Phần cá giữ lại được ngâm trong nước muối và nước tạo màu vàng

Thân bài 2

Miêu tả các bước còn lại :

Bước 8 : Cá được đem đi hun khói sau khi ngâm

Bước 9-10: Cá hun khói được đóng hộp và làm đông lạnh ở 0 độ

Bước 11→13: Cá được bảo quản trong thùng lạnh trong quá trình vận chuyển bằng xe tải đến cửa hàng

Giải bài mẫu IELTS Writing Task 1

Bài mẫu 1:

The chart illustrates the steps involved in the production of smoked fish.

Overall, there are thirteen steps in the production of smoked fish, from catching the fish to distributing it to sell in stores.

Firstly, fish are caught in large nets out at sea and then transported by boat back to the port. Once at the port, the fish are then stored and frozen. When the fish are ready to be smoked, they are first thawed out in fresh water and then have their heads removed and cut into suitable pieces. The fish are then soaked in salty water with yellow colouring before being smoked. 

Once the fish have been smoked, they are then packaged into boxes and then frozen at zero degrees celsius. The frozen products are then kept in a cold store before they are distributed by truck to local fish stores ready to be sold to the public.

Bài mẫu 2:

The given diagram provides information on how smoked fish are produced.

All in all, the process involves thirteen stages in total, starting with catching the fish and ending with smoked fish being sold at fish shops.

In the first step, the fish are caught at sea with a large net and then transported to the port using boats. Upon their arrival, the fish proceed to be frozen until they are ready for processing. Following that, the chosen fish are thawed and put in fresh water. Then they are cut open, and soaked in salt water and yellow coloring for flavoring.

In the next stage, the fish are cured with smoke in a machine with various racks. After that, the fish are boxed in rectangular packages and frozen at zero degree to preserve their taste and freshness. Lastly, in order to distribute the complete products, the fish boxes are kept in a cold storage and delivered by trucks to fish shops for selling.

Bài mẫu 3:

The diagram illustrates how smoked fish is produced in a small scope. There are eight main steps in the process of smoking fish, beginning with collecting fish and ending with delivery of smoked fish to the customers.

The first step of the process is fish handling, the preliminary processing of raw fish, which means that fish will be washed, removed loose scales and slime, then gutted and if required beheaded. This primary treatment process is followed by the manufacture of fish product with the next seven stages. The second steps is to add salt to water in a container, where the fish is soaked anywhere in 30 minutes. After brining, fish is heated in 5 minutes, followed by the suspension of them to dry.

At the fifth step shown on the diagram, fish are put in a vat, which precedes the use of wood and smudging during 30 minutes to cure the fish. Before putting it back in the container for storage and delivery to customers by truck, fish colored yellow by injecting fluid in fish, using syringe.

Bài mẫu  band 6.5+:

The diagram depicts the number of steps taken for large-scale smoked fish production.

Overall, it is noteworthy that smoking fish generation can be divided into 4 main stages:  harvesting and transit, storing and processing, and eventually restoration and delivery for wholesale. From the initial stage to the final one, the main ingredient undergoes a significant transformation. 

Firstly, the process commences after fish are trapped by a snare, then lifted on deck and transferred back to the port. By the end of that step, the ingredient will have frozen and defrosted by being soaked in fresh water after a  short duration. Hence, in the consecutive stage, they are butterflied and immersed in salted water while colour additives will be diluted in the substance.

Consequently, ingredients are smoked as well as packed in uniform boxes. After that, they will be refrigerated and stored solidly at 0 degrees for a scheduled period. Finally, trucks will be held accountable for delivering processed products to stores for retail purposes.

Bài mẫu  band 7.5+:

The diagram illustrates several steps of how the small-business manufacture of smoked fish is carried out.

It is clear that there are 8 main stages involved in this process, beginning with the fish being prepared carefully and ending with the final products being delivered by trucks for sale.

As can be seen, during the first stage, fish are washed throughout to be ready for the following process. Next, those are soaked in the mixture of water and salt for 30 minutes before being moved to the cooker in order to be boiled within 5 minutes. After that, they are taken out and let dry.

Once dried, they are hung by wires in the vat which contains some materials used for smoking and additionally, a wooden cap is used to cover the vat. This procedure takes about half an hour to finish. Subsequently, the products are coloured yellow to look more mouth-watering before being packaged in boxes. Finally, those smoked fish are transported to the markets or supermarkets for sale.

Vocabulary

•  net (n): lưới đánh cá
• port (n) : bến cảng
• thaw (v) : rã đông
• freshwater : nước ngọt
• soak (v) : ngâm
• distribute (v) : phân phối

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