The diagram shows the process of making soft cheese.
Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
Process: Exercise 1
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The diagram shows the process of making soft cheese.
Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
Cô ơi, sửa bài giúp e nhé cô.
Exercise 2: process
The diagram describes the process of soft cheese.
Overall, it is clear that there are five stages in the process of producing soft cheese. The process begins with the mixing of milk with water, and ends at the filtering stage to create final product.
At the first stage of the process of making soft cheese, milk is blended with water to make a mixture, and then the mixture is cooled for 2 hours, at 5°C. Following this, the mixture is added with salt before being heated for 6 hours, at 36°C to make a fermented mixture, as a result this mixture became thicker.
Looking at the fourth stage in detail, we can see that the fermented mixture is heated once again for 8 hours, at 100°C so the liquid evaporates. Next, the mixture is cooled for 8 hours, at 5°C after being separated waste water. Finally, the cooled mixture is filtered to create the final product: soft cheese.
Hi em
Em thêm mạo từ “the” vào final product nhé. The final product
Tương tự với fermented mixture. Em cũng thêm mạo từ the nhé
“as a result” trước nó em thêm dấu chấm nhé
Chỗ lọc nước thải em dùng “and then waste water is separated from it.
Còn lại đúng hết em nhé 😁👍👍👍👍
Em sửa lại r nhé cô!
The diagram describes the process of soft cheese production.
Overall, it is clear that there are five stages in the process of producing soft cheese. The process begins with the mixing of milk with water, and ends at the filtering stage to create the final product.
At the first stage of the process of making soft cheese, milk is blended with water to make a mixture, and then the mixture is cooled for 2 hours, at 5°C. Following this, the mixture is added with salt before being heated for 6 hours, at 36°C to make the fermented mixture. As a result this mixture became thicker.
Looking at the fourth stage in detail, we can see that the fermented mixture is heated once again for 8 hours, at 100°C so the liquid evaporates. Next, the mixture is cooled for 8 hours, at 5°C, end then waste water is separated from it. Finally, the cooled mixture is filtered to create the final product: soft cheese.