Hello students!
Today you will work on describing manufacturing processes. Let’s take a
look at the first process:
How to Make Olive Oil
Harvesting
Production of olive oil begins with
the harvest. The picking of the olives starts as early as September, when the
lives are under-ripe and still green. They yield little oil, but their flavor
is intense. These oils have the longest shelf life and are richer in flavor and
aroma. Oil from olives harvested early has a low percentage of acid and a deep
green color.
However, most harvesting takes place
between early November and late December.
The youngest green olives are
handpicked off the branches, whereas riper olives are beaten or shaken down
with rakes or sticks and collected on nets beneath the trees. Since olives are
delicate, the best oils are made from olives that are picked by hand or by
machines that do not beat or bruise the fruit. Leaves and small stones are
removed.
Milling and Pressing
After gathering the olives, growers
bring them to be pressed. Olives should be crushed within the first 24 or 36
hours of picking. If left to wait, the level of acidity rises, creating olive
oil of poor quality. Just before being crushed, the olives need to be run
through a washer to eliminate any remaining impurities. Generally the olives
are crushed whole, without prior stoning.
The simplest and oldest method of
crushing olives is with granite millstones, although other methods are now
used. The olive paste obtained is layered on nylon or natural fiber mats which
are stacked high with metal disks between them. These mats of olive pulp are
then put under great deal of pressure from a screw or hydraulic press. The
liquid produced by the pressing drains through the mats and is collected for
the final separation.
This liquid is made up of water and
oil that need to be separated from one another. The liquid is put through a
centrifugal separator, where the rapid spinning eliminates all remaining water
and all of the impurities from the oil.
After centrifugation, oil appears
amber in color, with an opaque quality—a characteristic feature of superior
oils. The more acidic the oil, the clearer and brighter it appears, and the
worse it is for your health. Oils processed in this mechanical or hydraulic
presses cannot be called virgin olive oil and is expensive. Cheaper
oils are produced by crushing the
olives several times or by heating.
Taken from:
http://www.italiancookingandliving.com/olive_oil/oil_essentials/production.html
TASK
Complete the diagram with ten
pieces of missing information from the passage “How to Make Olive Oil”.
How Cadbury chocolate is
made
Are you familiar with
the chocolate brand “Cadbury”? Where is it from?
The next three videos
explain how Cadbury chocolate is made from cocoa beans to chocolate bars. Take notes while you're watching the videos.
Watch the three videos and
do the following activity.
Summarize the two videos
into 10 sentences describing the main features of the manufacturing process.
Write the description using passive voice and sequence words.
The following verbs can
help your writing
Harvest
|
Dry
|
Grind
|
Mix
|
Sort
|
Refine
|
Ferment
|
Roast
|
Winnow
|
Pack
|
Grade
|
Mould
|
1.____________________________________________________________
2.____________________________________________________________
3.____________________________________________________________
4.____________________________________________________________
5.____________________________________________________________
6.____________________________________________________________
7.____________________________________________________________
8.____________________________________________________________
9.____________________________________________________________
10.___________________________________________________________
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