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.
IELTS Writing Task Chart for The diagram below shows how instant noodles are manufactured. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
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The flowchart demonstrates key information about the steps of making quick-cooking noodles.
Overall
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, the chart clearly shows that instant noodles contain three ingredients: flour, oil, and water.
In addition
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, the processing undergoes eight stages, it starts from mixing the components until selling them.
Furthermore
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, the first 6 steps, rely on preparing the dough.
According to
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what is shown, mixing all the components is considered the first stage and crucial to preparing noodles.
Thereafter
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get a stick dough,
then
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cut it into long, and thin slides with a special machine.
Following
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this
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, shape them into circle forms, and put them in deep oil for a few minutes. The
last
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procedure is adding
flavor
Change the spelling
flavour
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and spices after drying the pasta. In terms of storage and stamping the canes, manufacture cups with different sizes to preserve the product.
Second,
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sticking trademarked, and sealing of the product.
Finally
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, they are ready to distribute in the market to sell.

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Introduction: The introduction is missing.
Introduction: Change the first sentence in the introduction.
Conclusion: The conclusion is too long.
Introduction: The chart intro is missing.
Basic structure: Change the fourth paragraph.
Introduction: The chart intro is missing.
Vocabulary: Rephrase the word "information" in your introduction.
Vocabulary: Only 5 basic words for charts were used.
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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