IELTS Writing Task 1: Process Diagram - Complete Sample Answers (Band 6-9)
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The Prompt
The diagram below shows the process of making cheese. Write a report for a university lecturer describing the stages shown.
Band 9 Sample Answer
The diagram illustrates the stages involved in cheese production. Overall, the process comprises five main steps, beginning with the collection of milk and culminating in the packaging of the cheese.
Firstly, milk is collected from cows and stored in large tanks. Subsequently, the milk is pasteurized to eliminate harmful bacteria. After this, specific bacterial cultures are added to the milk to initiate fermentation. Once the milk has curdled, enzymes known as rennet are introduced to separate the curds from the whey. The solid curds are then cut into small pieces and heated to expel more whey. Following this, the curds are pressed into molds to remove any remaining liquid. Finally, the cheese is aged in a controlled environment for a period of time, after which it is packaged and ready for distribution.
Scoring Breakdown
- Task Response (TR): Fully addresses all parts of the task with a clear overview and detailed descriptions of each stage.
- Coherence and Cohesion (CC): Logical organization with effective use of linking words and cohesive devices.
- Lexical Resource (LR): Wide range of vocabulary with precise technical terms and appropriate collocations.
- Grammatical Range and Accuracy (GRA): Accurate use of complex sentences and a variety of grammatical structures.
Band 8 Sample Answer
The pictured process outlines the steps involved in cheese manufacturing. In general, the production involves five stages, starting with milk collection and ending with cheese packaging.
To begin with, milk is gathered from cows and stored in large containers. Next, the milk undergoes pasteurization to kill bacteria. After that, bacterial cultures are mixed into the milk to start fermentation. When the milk curdles, rennet is added to separate the curds from the whey. The curds are then cut into small pieces and heated to release more whey. Afterwards, the curds are placed into molds to remove excess liquid. Finally, the cheese is aged in a controlled setting before being packaged for sale.
Scoring Breakdown
- Task Response (TR): Fully addresses all key features with a clear overview and detailed descriptions, though slightly less precise than Band 9.
- Coherence and Cohesion (CC): Logical sequence with effective use of linking words, but slightly less varied than Band 9.
- Lexical Resource (LR): Wide range of vocabulary with some less precise technical terms.
- Grammatical Range and Accuracy (GRA): Accurate use of complex sentences with minor grammatical errors.
Band 7 Sample Answer
The diagram shows how cheese is made. Generally, the process has five steps, from collecting milk to packaging the cheese.
First, milk is collected from cows and put into big tanks. Then, the milk is pasteurized to kill germs. After that, bacteria are added to the milk to make it ferment. When the milk turns into curds, rennet is added to separate the curds from the whey. The curds are cut into small pieces and heated to remove more whey. Next, the curds are put into molds to get rid of extra liquid. Finally, the cheese is aged in a special place before it is packaged.
Scoring Breakdown
- Task Response (TR): Fully addresses all key features with a clear overview and descriptions, but with some less precise details.
- Coherence and Cohesion (CC): Logical sequence with effective use of linking words, but slightly less varied than higher bands.
- Lexical Resource (LR): Adequate range of vocabulary with some less precise technical terms and occasional repetition.
- Grammatical Range and Accuracy (GRA): Accurate use of complex sentences with some grammatical errors.
Band 6 Sample Answer
This diagram shows the cheese making process. It has five steps, starting with milk and ending with cheese.
First, milk is collected from cows. Then, the milk is pasteurized. After that, bacteria are added. When the milk curdles, rennet is added. The curds are cut and heated. Next, the curds are put into molds. Finally, the cheese is aged and packaged.
Scoring Breakdown
- Task Response (TR): Addresses all key features with a basic overview and descriptions, but with some omissions and less precise details.
- Coherence and Cohesion (CC): Logical sequence with some use of linking words, but with some repetitive and less varied expressions.
- Lexical Resource (LR): Limited range of vocabulary with some basic technical terms and frequent repetition.
- Grammatical Range and Accuracy (GRA): Some use of complex sentences with several grammatical errors.
Vocabulary Highlights
- Collect: gather (e.g., milk is collected from cows)
- Pasteurize: heat to kill bacteria (e.g., the milk is pasteurized)
- Fermentation: chemical process (e.g., bacterial cultures are added to initiate fermentation)
- Curdle: become solid (e.g., when the milk curdles)
- Rennet: enzyme for separating curds (e.g., enzymes known as rennet are introduced)
- Whey: liquid part of milk (e.g., separate the curds from the whey)
- Expel: force out (e.g., heated to expel more whey)
- Molds: containers for shaping (e.g., pressed into molds)
- Aged: matured (e.g., the cheese is aged in a controlled environment)
- Packaging: preparing for sale (e.g., packaged and ready for distribution)
- Eliminate: remove completely (e.g., pasteurized to eliminate harmful bacteria)
- Initiate: start (e.g., added to initiate fermentation)
- Separate: divide (e.g., to separate the curds from the whey)
- Remove: take away (e.g., to remove any remaining liquid)
- Controlled environment: specific conditions (e.g., aged in a controlled environment)
- Distribution: delivery process (e.g., ready for distribution)
- Bacterial cultures: specific bacteria (e.g., specific bacterial cultures are added)
- Enzymes: proteins that speed up reactions (e.g., enzymes known as rennet)
- Pieces: small parts (e.g., cut into small pieces)
- Liquid: in a fluid state (e.g., any remaining liquid)
Common Mistakes
- Incomplete Descriptions: Failing to describe all stages of the process clearly.
- Poor Organization: Not presenting the stages in a logical sequence.
- Limited Vocabulary: Using repetitive or basic vocabulary instead of precise technical terms.
- Grammatical Errors: Making frequent grammatical mistakes that affect clarity.
- Lack of Cohesion: Not using linking words effectively to connect ideas.
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