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.
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 Style
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?
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.
winnower
1 2 3 heavy
metal
discs
oven mill
5
4 steel
rollers
Sugar
Milk
6 7 8
moulds
tempering
machine
A Sample answers
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 40oC 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