The diagram below shows how instant noodles are manufactured. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The diagram below shows how instant noodles are manufactured. 

Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
Given is a diagram illustrating the process by which instant
noodles
are produced.
Overall
,
it is clear that
there are 8 steps from flour to final instant
noodles
. The initial stage is to make
noodles
and
then
the later stage is to package them. Commencing with the noodle-making stage,
the first step is
that the flour is taken by cars to storage silos in order to be made into
noodles
. The stored flour
then
is sent to a mixer, where it is mixed with water and oil. After that, the mixtures pass through a roller, which makes them dough sheets. Once the dough sheets have been converted into strips, the strips are
then
made into noodle discs. With regard to the packaging phase, the noodle discs are
then
cooked with oil, after which they are ready to be dried. After having been dried enough, they are
then
packed into cups, to which the vegetables and spices are
also
added.
Finally
, these cups are labelled and
then
sealed, ready to be used.
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Introduction: The introduction is missing.
Conclusion: The conclusion is too long.
Introduction: The chart intro is missing.
Basic structure: Change the third paragraph.
Basic structure: Change the fourth paragraph.
Introduction: The chart intro is missing.
Vocabulary: Replace the words noodles with synonyms.
Vocabulary: Only 2 basic words for charts were used.
Vocabulary: Use several vocabularies to present the data in the second paragraph.
Vocabulary: Use several vocabularies to present the data in the third paragraph.
Vocabulary: Use several vocabularies to present the data in the fourth paragraph.
Topic Vocabulary:
  • Manufacturing process
  • Noodle dough
  • Steaming
  • Cutting
  • Dough sheeting
  • Molding
  • Air-drying
  • Frying
  • Seasoning
  • Quality control
  • Packaging
  • Shelf life
  • Flavoring agents
  • Texture
  • Instant meal
  • Convenience food
  • Production line
  • Consumer
  • Ingredient mixing
  • Safety standards
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