Sunteți pe pagina 1din 5

PHOTOCOPIABLE

Can be downloaded from website

GATEWAY 3 WEBSITE
E xtend ed W riting W o rks heet 7

Genre Describing a process

Title Making chocolate

Topical content Cocoa harvesting and chocolate manufacturing

Language focus Grammar: present passive tense, sequencing


adverbs
and time expressions

Specific objectives The students revise the use of the present passive
to
describe stages in a process.
The students revise the use of sequencing adverbs and time
expressions.
The students write a 150 word description of the chocolate making
process using appropriate tenses and time/ sequencing
expressions.

Activity types Identifying features of the genre


Verb formation
Identifying linking expressions
Extended writing: drafting and proofreading

Extended Writing
Department, Ministry of Education, Brunei Darussalam and Macmillan Publishers Limited 2008, Copyright design and
PHOTOCOPIABLE
Can be downloaded from website

Making chocolate

t do you know how it is made? Chocolate comes from the beans of the cacao tree. There are two main s
WRITING
the beans; E making
TASK the chocolate in a factory.

In Section D you are going to write 150 words describing how chocolate is made
when the beans reach the factory. Sections A-C will help you practise the tense and
linking words that you need.

A St yle
These two paragraphs describe the harvesting of cacao beans. Complete the
table below to show how the two versions are different. Which one do you
think is more suitable?

2 First, the ripe pods are removed


askets and transport
from them to the edge of the field. Breakers split open the pods with machetes and dis
the trees. Then the pods are
collected in baskets and
transported to the edge of the
field. There the pods are split
open with a machete and the husks

Tense used Doer of the action mentioned? Linking words


used?
Put a tick (with an example) or a cross
Par 1
Par 2

B Using passive verbs


When describing an agricultural or manufacturing process, we often use the
present passive tense. Here are the next few steps in the process of
making chocolate. Write the present passive form of the verbs in
brackets. The first one has been done for you.
After harvesting, the beans are packed (pack) into boxes and _______(cover).
Then they____________________(leave) to heat up and ferment for several days.
When the fermentation is complete, the beans______________( dry)
outside in
the sun on bamboo mats, or inside by hot air pipes. During the drying
process, the
beans ______________(turn) frequently until they are thoroughly dry. Next, they
_______________________(prepare) for shipping and __________(store) in shipping
centres in sacks. After that, they _______________(inspect) by buyers. Finally, if
the quality is satisfactory, they__________(ship) to factories in other countries.

C Sequencing ideas
All processes involve a number of steps. We need sequence expressions
and time words to show the order in which these steps occur. Circle the
sequence and time words used in the extract above. One has been done
for you.
PHOTOCOPIABLE
Can be downloaded from website

Gateway to English 3 Extended Writing


Copyright text C The Curriculum Development Department, Ministry of Education, Brunei Darussalam
and Macmillan Publishers Limited 2008, Copyright design and illustration C Macmillan Publishers
Limited 2008
1 PHOTOCOPIABLE
Can be downloaded from website

5 mill
6 oven 4 7 8
moulds
Sugar s t e e l rollers
Making chocolate
Milk
tempering machine
D In the chocolate factory
The pictures and notes below show how chocolate is manufactured. Use the
information to write at least 150 words describing the process. Remember to
use the present passive for some of the verbs. Use sequencing and time
expressions to show the sequence of steps. You can begin with the following
sentence:

The manufacturing of chocolate in a factory consists of several steps ...


winnower
2 3

heavy metal discs

seeds cleaned to shells cracked - nibs turned to


remove pulp and giant fans blow broken shells ‘chocolate
husks away liquor’ (= thick
roasted 2 hours leaves ‘nibs’ (= soft centre paste)

other ingredients (condensed passed several times


milk, sugar, cocoa butter) through machine
liquor churned 6 hours brown dough) becomes smooth & shiny

heated & cooled liquid chocolate removed from mould


several times (30 o - moulds wrapped & packed
40 o C) makes 100s
makes chocolate of
even smoother bars/minute

E Checking your work


Wrote a title. Checked punctuation.
Met the word count (150). Used capital letters for sentences.
Wrote in paragraphs. Used the present passive.
Checked spelling. Used sequencing and time
expressions.

Gateway to English 3 Extended Writing


Copyright text C The Curriculum Development Department, Ministry of Education, Brunei Darussalam and
Macmillan Publishers Limited 2008, Copyright design and illustration C Macmillan Publishers Limited 2008
PHOTOCOPIABLE
Can be downloaded from website

ANSWER KEY

A Sample answers
Tense used Doer of the action mentioned? Linking words
used?
Put a tick (with an example) or a cross
Par 1 Present simple , e.g. harvesters
Par 2 Present simple , e.g. first
passive
B/C

After harvesting, the beans are packed into boxes and covered. Then they are
left to heat up and ferment for several days. When the fermentation is
complete, the beans are dried outside in the sun on bamboo mats, or inside
by hot air pipes. During the drying process, the beans are turned frequently
until they are thoroughly dry. Next, they are prepared for shipping and
stored in shipping centres in sacks. After that, they are inspected by buyers.
Finally, if the quality is satisfactory, they are shipped to factories in other
countries.

D Sample answer
The manufacturing of chocolate in a factory consists of several steps. First the
cacao seeds are cleaned to remove the pulp and husks. Then they are roasted
in an oven for two hours. Next the shells are cracked by a machine called a
winnower. The broken shells are blown away by giant fans. This leaves ‘nibs’.
These are the soft centre of the seeds. The nibs are then put into a mill with
heavy metal discs. Here they are turned into a thick paste called ‘chocolate
liquor’.
After that, the other ingredients are added. These are condensed milk, sugar
and cocoa butter. Then the liquor is churned for six hours and turned into a
brown dough. This is passed several times through a machine with steel rollers
until it becomes smooth and shiny.
Next, the chocolate is heated and cooled several times between 30o and
40 o C in a tempering machine. This makes it even smoother. Finally, the liquid
chocolate is poured into moulds. Hundreds of bars are made every minute.
When it is removed from the moulds, it is wrapped and packed.
182 words

Extended Writing
partment, Ministry of Education, Brunei Darussalam and Macmillan Publishers Limited 2008, Copyright design and illu