The diagram details the process of making smoked fish.

INTRODUCTION: The given pictures illustrate how smoked fish is produced.

OVERVIEW: In general, the production undergoes a multi-stage process, which begins with catching the fish,
followed by a series of treatment steps, and culminates in the final products sold in fish stores.
BODY 1: The initial stages focus on preparing raw and fresh fish to create smoked fish. At the beginning, fish
are caught in the ocean by using nets and transported to the port by a specialized boat. Then, they are frozen
immediately to keep their freshness. Once frozen, the fish are thawed in fresh water before being cut open to
eliminate the unnecessary internal parts.
BODY 2: The process continues with the production of smoked fish and distribution to reach the customers.
The fish are soaked in a liquid mixture, including salt water and yellow coloring, to add flavor and color. Next,
the colored and salted pieces of fish are smoked before being ready for packing in carton boxes. Subsequently,
the boxes of smoked fish are placed in cold storage to maintain their quality. Finally, a specialized truck
transports the final products to a fish store, which makes smoked fish available for consumers.
The diagram shows the process of making cheese.

INTRODUCTION: The given pictures illustrate how cheese is produced through various stages.

OVERVIEW: In general, the cheese production undergoes 15 main steps, which begin with collecting raw
fresh milk, followed by a series of treatment steps, and culminating in the finished ripened cheese.

BODY 1: The initial stages focus on preparing raw and fresh milk and converting milk to curds and whey. At
the beginning, in most cheese making cases, raw and fresh milk is collected and pasteurized to eliminate
harmful bacteria before undergoing a standardization and filtration phase to ensure the quality. Then, the
qualified milk is placed into a coagulation tank, which contains rennet, a specialized enzyme, as well as
fermenting microorganisms to initiate coagulation, producing curds and whey. In contrast, for traditional cheese
making, the process is much less complicated, as the raw and fresh milk is directly mixed with the rennet
enzyme and fermenting microorganisms in the coagulation tank. Next, this mixture is cut, stirred, and cooked to
prepare for the following stages.

BODY 2: The process continues with the processing of curds and whey to make the final product. The whey is
drained, and the curds are fed into a specialized milling machine. After that, the drained curbs are placed onto a
conveyor belt, and salt is added. At this stage, two distinct production paths emerge: part of the fresh cheese can
be used to make certain dairy products such as cottage and cream cheese, while the remaining fresh cheese is
next moulded to create small blocks of cheese. Subsequently, they are pressed to eliminate the additional whey
before being ripened for a certain amount of time to produce the end product.
The diagram shows the process of making cheese.

INTRODUCTION: The given illustration depicts how cheese is made from curds.
OVERVIEW: Overall, there are five main steps in the sequence, starting with curds being milled, followed by
excessive whey being drained out, and ending with cheese being ripened.
BODY 1:The first two steps include the transformation of the raw material into fresh cheese. Initially, curds are
stored in a tank with a tube used to remove whey before being fed into the milling machine. Then, the milled
curds are transported via a conveyor belt, being mixed with salt to become fresh cheese, which can be used to
make certain dairy products such as cottage and cream cheese, while the remaining fresh cheese is ready for the
next stages.
BODY 2: The remaining stages produce ripened cheese. The previous salted curds are subsequently poured into
moulds before passing through another conveyor belt and being pressed by a compressor. Simultaneously, the
additional whey continues to be drained out of the curds through the surface beneath, the conveyor belt. Finally,
the compact curds undergo the ripening process for a while to become the resulting product, ready for use.
The diagram below shows how bottled and canned carbonated drinks are made.

INTRODUCTION: The given illustration depicts the manufacturing of bottled and canned carbonated drinks.
OVERVIEW: In general, there are 5 main steps in the sequence, starting with cleaning raw water and
culminating in the delivery to supermarket chains.
BODY 1: The first two stages focus on the process of collecting water and treating it. At the first stage, raw
water is collected from a water distribution system plant, and then it is filtered through a special machine before
being softened and mixed with other chemicals. Next, the treated water is pumped into the electric heaters to
enter the second stage, where it undergoes evaporation and carbonation. During this stage, the processed water
is heated and run through a cooling pipe before carbon dioxide is added, creating carbonated water.
BODY 2: The process continues with the addition of substance to produce the final products. In the third stage,
the carbonated liquid enters a mixing tank, where it is mixed with colouring, flavouring, and syrup. Next, the
mixture is filtered to ensure quality before being packaged into cans or bottles. Finally, once the carbonated
bottles and cans have been packaged into carton boxes, they are transported by specialized trucks to
supermarkets and are ready for sale.
The diagram below shows how orange juice is produced.
The diagram below shows the process of growing and preparing pineapples and pineapple products.
The chart below shows the numbers of three types of visitors to a museum between 1997 and 2012.

INTRODUCTION: The given bar graph compares the numbers of visitors in three categories who visited a
museum from 1997 to 2012.
OVERVIEW: In general, the numbers of adult visitors and Special Exhibition visitors showed upward trends,
while the opposite pattern was seen for visitors under 15. Another noticeable point is adult visitors consistently
made up the larger proportion of visitors throughout the period.
BODY 1: Looking at the groups with upward trends, in 1997, about 300,100 visitors visited the museum, after
which it witnessed a slight growth in 2002, before a significant rise to over 400,000 visitors in 2007. Then, the
figure dropped to 380,000 at the end of the period. Following a similar pattern but to a lesser extent, the
museum welcomed 28,000 Special Exhibition visitors initial time, this number then rose steadily to 42,000 in
2012. Despite this constant gwroth, this category remained the smallest contributor to the museum total’s
attendence.
BODY 2: In contrast, the number of visitors under the age 15 declined steadily over time. The museum
recorded 120,000 visitors under the age of 15 in 1997, which figure that was then followed by a continuous
drop through the years, before ending at 82,300 in the final year.
BODY 3: Regarding the total attendance at the museum, it started at 448,100 visitors before climbing to a high
of 525,200 in 2007. By the end of the period, the figure had fallen, reaching 504,300 visitors.

INTRODUCTION:
The given bar chart illustrates the number of visitors in three categories who went to a museum between 1997
and 2012.
OVERVIEW:
Overall, while the numbers of adult visitors and those attending special exhibitions both followed upward
trends, the opposite pattern was observed among visitors under 15. It is also evident that adults consistently
accounted for the largest share of total visitors throughout the period.
BODY 1:
Focusing on the groups with upward trends, in 1997, roughly 300,000 adults visited the museum. This figure
rose slightly in 2002 before climbing sharply to over 400,000 in 2007, after which it declined modestly to
380,000 in 2012. A similar but more moderate pattern can be seen in the number of special exhibition visitors,
which started at 28,000 at the beginning of the period and increased steadily to 42,000 in the final year. Despite
this consistent growth, this group remained by far the smallest contributor to the museum’s total attendance.
BODY 2:
In contrast, the number of visitors aged under 15 experienced a steady decline over time. Starting at 120,000 in
1997, this figure fell gradually throughout the years to just over 82,000 by the end of the period.
BODY 3:
Turning to the overall attendance, the museum welcomed around 448,000 visitors in 1997, peaking at 525,000
in 2007 before falling slightly to about 504,000 in 2012.