ABOUT THE TASK

IELTS Task 1 tests your ability to identify the most important information in a process and describe it. A. Examine the Diagram

Before beginning to write you should look at the process carefully. Examine the Chocolate-Making Process

and answer these questions.

1. What process is pictured?

2. How many stages are there in the process?

3. Is it a cyclical or linear process?

4. Is it a man-made or natural process?

5. Is anything added during the process?

The answers to these questions will form your introductory paragraph.

B. Grammar Time

When you describe the process…

1. Which tense(s) should you use?

2. Should you use mainly the active or passive voice?

C. Introductory Sentence

Which of the following sentences would be best as an introductory sentence for your answer? Why?

a. Chocolate is made in eight stages...

b. The diagram shows the process of chocolate making…

c. The illustration shows how chocolate is made…

D. Practise the Passive

a. Study the Chocolate-Making Process diagram and complete the paragraph below. Use the verbs from

the box below in the active or passive voice as required and in the correct form.

Firstly, the beans ____________ , removing any debris. They ____ then ____________ at a temperature of

between 120°C and 140° for 15 to 20 minutes. Next, they ____________ (this is known as ‘winnowing’)

and, after this they ____________. Once they ____________ they ____________ with sugar, milk and

cocoa butter before they ____________ (moved around) for up to 72 hours. After ____________ the

following step is ____________ the chocolate. This involves ____________ it to exactly the right

temperature for the moulds. Finally, the cooled chocolate is put into the moulds where it ____________ to

set.

b. Underline the words and phrases in the description which indicate the sequence of events.

c. Which tense is used after ‘once’? Which other sequencing word is followed by this tense?

d. Which form of the verb comes after ‘involves’?

mix leave roast put conch x2 heat grind x2 temper peel sort

IELTS WRITING TASK 1

DESCRIBING A PROCESS

First, …

Firstly, …

First of all, …

The first step/stage …

The process begins with …

To begin the process …

Next...,

The next step is to + INFINITIVE/involves + Ving …

Then …

Following this …

The following step is to + INF/involves + Ving …

After X + Present Perfect, then …

After + Ving …

After this …

Once X + Present Perfect, then …

Finally …

The final step is to + INFINITIVE/involves +Ving

The last step is to + INFINITIVE/involves + Ving

a. Present Simple Passive – is/are + past participle

e.g. The beans are sorted

a. Present Perfect Passive – has/have been + past participle

e.g. After the beans have been sorted, ….

b. Passive Modal Verbs – should/must + be + past participle

e.g. Firstly, the beans must be sorted

KEY LANGUAGE

SEQUENCING WORDS AND PHRASES

SEQUENCING WORDS AND PHRASES

KEY GRAMMAR

PASSIVE FORMS

SEQUENCING WORDS AND PHRASES

Pronunciation

Draw students’ attention to the pronunciation, especially the connected speech and contractions in the verb forms.

Answers

D. Study the image of the chocolate making process and complete the paragraph below. Use the verbs from the box

below in the active or passive voice as required and in the correct form.

Firstly, the beans are sorted, removing any debris. They are then roasted at a temperature of between 120°C and

140° for 15 to 20 minutes. Next, they are peeled (this is known as ‘winnowing’) and, after this they are ground. Once

they have been ground they are mixed with sugar, milk and cocoa butter before they are conched (moved around)

for up to 72 hours. After conching the following step is to temper the chocolate. This involves heating it to exactly

the right temperature for the moulds. Finally, the cooled chocolate is put into the moulds where it is left to set.

Go to the website for more free resources www.chocolatarium.co.uk/language-schools.

- a Design your own chocolate bar lesson (describing colour, suggesting, presenting). Great for Task-Based

Learning for Young Leaners.

- a History of Chocolate past tense question form lesson.

- a preparatory lesson that uses the visit as a real-life listening task.

The Tour of Chocolate lasts around 1 hour 30 minutes and involves:

- Learning about where chocolate comes from

- Learning about the process of chocolate making from harvest to finished bar

- Making your own chocolate bar to take away

- Learning a little about the history of chocolate

- Tasting craft chocolate from Scotland and around the world

The attraction was designed by an English teacher with non-native English speakers in mind. Guides speak clearly

and use images and props to aid understanding throughout the tour.

Dietary Requirements and Allergies

The Tour is accessible to people who require a vegan, lactose-free or alcohol-free diet and those who require a Halal

diet usually stick to vegan-friendly ingredients. No peanut or nut products are used during the tour. For those with

severe allergies, a full list of ingredients is provided so that visitors can make an informed decision.

Prices and Booking

Ask your school for discounted prices for English language students and their accompanying teachers.

https://www.chocolatarium.co.uk/book-tickets/

FURTHER TEACHING RESOURCES

VISITING THE CHOCOLATARIUM

mix leave roast put conch x2 heat grind x2 temper peel sort

NOTES FOR TEACHERS

Sorting1.

The Process of Chocolate Making

7. Tempering

4. Grinding

3. "Winnowing"(Peeling)

2. Roasting

120°C (225°F) -140°C (275°F) for 15 - 30 mins

5. Combining

sugarcocoa

cocoabutter milk

"liquor" / "mass" / "solid"

45°C (113°F)

all fat crystal structures melt

26 - 28°C (79 - 82°F)

Type V and Type IV crystals form

28 - 30°C (82 - 86°F)

Type IV crystals melt, Type V

crystals create solid structure

6. "Conching"(Moving around)

for up to 72 hours

8. Moulding