Explanation Text Chocolate Have you ever wondered how people get chocolate from? In this article we'll enter the amazing world of chocolate so you can understand exactly what you're eating. Chocolate starts with a tree called the cacao tree. This tree grows in equatorial regions, especially in places such as South America, Africa, and Indonesia. The cacao tree produces a fruit about the size of a small pine apple. Inside the fruit are the tree's seeds, also known as cocoa beans. The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. The chocolate maker starts by roasting the beans to bring out the flavour. Different beans from different places have different qualities and flavor, so they are often sorted and blended to produce a distinctive mix. Next, the roasted beans are winnowed. Winnowing removes the meat nib of the cacao bean from its shell. Then, the nibs are blended. The blended nibs are ground to make it a liquid. The liquid is called chocolate liquor. It tastes bitter. All seeds contain some amount of fat, and cacao beans are not different. However, cacao beans are half fat, which is why the ground nibs form liquid. It's pure bitter chocolate. 1. The text is about ... A. the cacao tree B. the cacao beans C. the raw chocolate D. the making of chocolate E. the flavour of chocolate 2. The third paragraph focuses on ... A. the process of producing chocolate B. how to produce the cocoa flavour C. where chocolate comes from D. the chocolate liquor E. the cacao fruit 3. " ..., so they are often sorted and blended to produce ..." Paragraph 3 The underlined word is close in meaning to ... A. arranged B. combined C. separated D. distributed E. organized 4. How does the chocolate maker start to make chocolate? A. By fermenting the beans. B. By roasting the beans, C. By blending the beans. D. By sorting the beans. E. By drying the beans Explanation Text Teks Explanation Explanation Text dan jawaban Contoh Explanation Text dan kunci jawaban Contoh soal expalnation text dan jawaban Soal multiple choice explanation text Muhammad Ahkam Arifin Muhammad Ahkam Arifin is a Fulbright PhD student at Washington State University, US. He earned a master`s degree in TESOL from the University of Edinburgh & Applied Linguistics from the University of Melbourne.

Cocoa beans have a complex journey from jungle trees to foil-wrapped confections. Here is a simple breakdown of the steps involved in the cocoa making process. Harvesting Chocolate begins with Theobroma Cacao tree. Pods from this tree are harvested for the making of chocolate only once fully ripened. Unripened pods yield beans with low cocoa butter content and low sugar content. The natural sugars in cocoa beans fuel the fermentation process, which is responsible for much of the classic cocoa flavor. Once harvested, the seeds are separated from the pods and pulp and allowed to begin the fermentation process. Fermenting Raw cocoa beans have a bitter and undesirable flavor. Fermentation transforms this bitterness making it into the more complex precursor to the classic cocoa flavor we are familiar with. Fermentation is achieved with natural yeast and bacteria that are present in the cocoa beans. The beans are simply left out in the heat and moisture to ferment for approximately seven days. After fermentation, the beans are quickly dried to prevent mold growth. Roasting After fermentation and drying, the beans are thoroughly cleaned and removed of any sticks, stones, or other debris. Cocoa beans are typically roasted using the dry roast method, which employs constant stirring to ensure even heating. Dry roasting does not require the addition of extra oils or fats, which allows the flavor to stay pure. This is the final step in creating the classic cocoa flavor that we are all familiar with. Processing After roasting, the hull is removed from the bean and the inner nib is extracted. The nibs are then ground into a fine powder, which contains cocoa solids and cocoa butter. The cocoa butter usually liquifies from the frictional heat while grinding the nibs. This liquefied form of pulverized cocoa nibs is referred to as cocoa liquor. Cocoa liquor is then poured into molds, allowed to cool, then sold and transported in these blocks. These blocks are known as unsweetened or bakers chocolate. Alternatively, cocoa liquor can be separated into two products, cocoa powder, and cocoa butter. Blending Cocoa liquor, baking chocolate, cocoa powder, and cocoa butter can be blended with various ingredients to create an endless number of cocoa products. To produce the chocolate candies which we are all familiar with, cocoa liquor is combined with extra cocoa butter for smoothness and mouthfeel, sugar, milk, and sometimes vanilla, emulsifiers, or stabilizers. The ratio of sugar and milk to cocoa creates varying degrees of milk or dark chocolate. The specific ratio in which ingredients are blended creates signature recipes, which specialty brands often guard closely. Although chocolate manufacturers have lobbied to allow the use of hydrogenated vegetable oils, milk substitutes, and artificial flavors to be used in the making of chocolate, the USDA still does not allow the term "chocolate" to be used for products containing these ingredients. Only products made with real cocoa liquor or a combination of cocoa solids and cocoa butter may be called "chocolate." Cocoa powder, cocoa butter, and cocoa liquor are also used to make many products besides chocolate candy. Cocoa is used in a variety of savory dishes, especially in Central and South America. Cocoa butter is a prized ingredient in many skin products because of its skin-softening qualities.

General Knowledge 7-14 yrs Interactive, Reading Pod Chocolate Making Process Step-By-Step The word chocolate or chocolati came into use in 1900 BC. It was originally a bitter is made from cacao or cocoa beans which are sorted and sifted for purity . The cacao tree is found only within 20 degrees latitude of the the pods are split open to take out the beans. The cocoa fruit has a rubbery texture to it. It consists of a sweet pulp and thirty white seeds that attain a reddish color on drying. Drying or sweating is very critical as the pulp transforms into liquid and leaves behind the make one pound 1/2 kg of chocolate, 400 beans are the beans are fermented for 2- 8 days. This makes them less the beans are dried and shipped to factories, where they are first beans are then roasted at 290 degrees F for a couple of hours. Now, they start smelling like chocolate! The beans become darker in color and their skin is peeled off. The nibs or the essence of the cocoa beans are left, which are nibs are ground to form a dark paste called chocolate chocolate is pressed to get cocoa butter. Chocolate Recipe How to Make Chocolate To make cocoa which we mix with milk and drink The chocolate liquor is smashed by a massive hydraulic force and excess cocoa butter is removed. The cocoa butter is used in cosmetics. The fat free chocolate liquor is dried and made into make chocolate which we eat The chocolate liquor is mixed with sugar remember how bitter it was to make it sweet.. Cocoa butter is added for chocolate’s unique melt in the mouth a conch machine, the chocolate making machine looks like a conch this paste is made into a chocolate. Different chocolate makers add a variety of flavors to develop different kinds of longer the chocolate stays in the conch machine the more expensive it chocolate is chocolate paste that has condensed milk added to dark chocolate reduces the chances of one having a heart chocolate contains more vitamins and minerals than processed chocolates. Related Article How to Make Chocolate Pudding RELATED ARTICLES FEATURED ARTICLES RECOMMENDED ARTICLES

Chocolate is made from the beans of Theobroma cacao, a small evergreen tree native to the rainforests of Central and South America. Translating as food of the Gods’ in Greek, its elongated pods grow up to 35cm and vary in colour from bright yellow to deep evidence - traces of cacao on ancient pottery - suggests we’ve been indulging in cacao products for as long as 5,300 years 3,300 BC. The Mayans, indigenous people of Central America and Mexico, enjoyed it as a thick, foamy, bitter drink and the beans were potentially even used as currency by the years 250 - beans were so revered that the Aztecs circa 1345 - 1521 believed that cacao was a gift from the god Quetzalcoatl. They continued the Mayan tradition of preparing cacao as a drink, and it was enjoyed by rulers, priests and noblemen. Cacao was consumed for a variety of purposes including medicinal and as an aphrodisiac, and formed part of the rations supplied to Aztec soldiers. On special occasions, such as weddings, even lower-class members of society would be treated to a sip of the divine cacao is grown commercially grown in the tropical zones around the equator where climate conditions are well suited for their finicky nature; high temperatures, plenty of rainfall and moist air, while the rainforest canopy provides shade and protection from the GrowingThe Theobroma cacao tree bears flowers in small groups along the trunk and lower main branches. Once pollinated, these flowers develop into berries, called pods’. The pods take around five or six months to mature and ripen, turning a yellowy-orange colour as they do so.© Dan Bright2. SplittingThe elongated pods are harvested by hand and split open to reveal between 20 to 60 oval beans arranged along the long axis in a sweet, white, mucilaginous pulp. This usually happens on the same day as they are harvested, or at least within a few you want to, you can eat the cacao beans raw. The beans themselves have an intense, bitter, somewhat earthy flavour, and are a purple-brown colour on the white pulp that surrounds the beans has a very complex flavour it's much sweeter and fruitier, with a hint of citrus.© Dan Bright3. FermentingThe pulp and the beans are scooped out of the pods, and the beans are separated from the placenta. Careful fermentation develops the flavour by microbial the yeasts react, then the lactic acid bacteria, and finally the acetic bacteria. The fermentation process essentially modifies the beans and eliminates the mucilage, changing the colour, taste and smell of the beans.© Dan Bright4. DryingThe beans are dried to remove the moisture content. Traditionally, this is done naturally by the Sun, and the drying process continues to develop the flavour. Drying the beans quickly will result in a more bitter taste, but careful moderation will allow volatile acetic acid to evaporate during the drying process, resulting in a less acidic and more pleasant taste.© Dan Bright5. RoastingRoasting develops the flavour further, and also sterilises the beans, killing microorganisms like bacteria on the outer shell. Successful fermentation is an important microbial process, and will naturally create conditions ideal for bacteria, fungi and mould, so roasting is essential to remove these potentially dangerous also helps to get rid of some of the lingering acidic flavours, and makes the next stage much do roast potatoes stay so hot for so long?© Dan Bright6. CrackingThe roasted beans are cracked by applying pressure with a cacao crusher, separating the husks from the beans.© Dan Bright7. WinnowingWinnowing removes the lighter husks and dust particles, leaving the heavier beans or nibs’.Originally, winnowing was done by hand in a winnowing basket. The beans would be tossed into the air before being caught again in the basket, causing the brittle shells to break apart and separate from the beans. If done outside on a windy day, the lighter shells would blow away and the heavier nibs would fall back into the basket. Clever!More like thisToday, it's mostly done by a winnower machine. Vibrating shelves shake the beans, causing them to fall through a series of screens before a vacuum removes the lighter shells, leaving the precious nibs ready for the next stage.© Dan Bright8. GrindingThe now shell-less beans are ground up, and sugar is added. Cacao nibs are naturally quite bitter with a strong flavour, so adding sugar makes them sugar was a later development in the production of chocolate, having come about in the 16th Century, after the beans arrived in Spain.© Dan Bright9. TemperingSlowly heating and cooling the chocolate allows the fats to crystallise uniformly and the chocolate to break with a satisfying snap. It also helps give chocolate that smooth and glossy finish.© Dan Bright10. MouldingThe mixture is poured into a mould where it cools, before being packaged and shipped off to distribution centres ready for eating.© Dan BrightRead moreWhich chocolate is healthiest to binge on milk, dark or white?Why does chocolate make us happy?When I make chocolate chip cookies, why don’t the chocolate chips melt in the oven?Does eating chocolate give you spots?To submit your questions email us at questions don't forget to include your name and location

To identify the features of an explanation textIn this lesson, we will explore the layout and language features of explanation investigate the -al suffixIn this lesson, we will be investigating the -al suffix and set spelling words to explore pronounsIn this lesson, we will explore pronouns and possessive pronouns and practise using them develop an understanding of the chocolate making processIn this lesson, we will learn how chocolate is made. We will then summarise each of the four main stages by writing a sentence for each develop a rich understanding of words associated with delicious food Part 1In this lesson, we will introduce new vocabulary, identify word pairs and synonyms and apply the vocabulary in write complex sentencesIn this lesson, we will learn how to write complex sentences. We will consider how complex sentences are constructed from main and subordinate clauses and use this knowledge to write our practise and apply knowledge of suffix -al, including testIn this lesson, we will be practising and applying knowledge of the -al practise using formal conjunctionsIn this lesson, we will practise how to use a range of formal conjunctions correctly in our plan the opening of an explanation textIn this lesson, we will create a plan for our introduction and opening write the opening of an explanation textIn this lesson, we will write our opening introduction and first paragraph of our explanation text on plan an explanation text Part 1In this lesson, we will create a plan for our sections on harvesting and roasting. We will also use our plans to orally practise these investigate the suffix -icIn this lesson, we will be investigating the -ic suffix and set spelling words to explore the functions of fronted adverbialsIn this lesson, we will learn the purpose for using fronted adverbials and how they can improve our write an explanation text Part 1In this lesson, we will write our sections on harvesting and develop a rich understanding of words associated with delicious food Part 2In this lesson, we will introduce new vocabulary, identify word pairs and synonyms and apply the vocabulary in edit an explanation textIn this lesson, we will edit the writing we have so far completed for our explanation text. We will focus on both correcting and improving our practise and apply knowledge of the suffix -ic, including testIn this lesson, we will be practising and applying knowledge of the -ic plan an explanation text Part 2In this lesson, we will create a plan for our sections on grinding, mixing and moulding. We will also use our plans to orally practise these write an explanation text Part 2In this lesson, we will write our sections on grinding and write the closing paragraph of an explanation textIn this lesson, we will consider what makes an effective closing paragraph and write our own.

explation on how chocolate is made Chocolate products Have we wondered how we get chocolate from? Well this time we will enter the amazing world of chocolate so we can understand exactly we are eating. Chocolate starts a tree called cacao tree. This tree grows in equatorial regions, especially in place such as South America, Africa, and Indonesia. The cacao tree produces a fruit about the size of a small pine apple. In side the fruits are the tree's seeds. They are also known as coco beans. Next, the beans are fermented for about a week, dried in the sun. After that they are shipped to the chocolate maker. The chocolate maker starts processing by roasting the beans to bring out the flavour. Different beans from different places have different qualities and flavour. So they are often shorted and blended to produce a distinctive mix. The next process is winnowing. The roasted beans are winnowed to remove the meat nib of the cacao bean from its shell. Then the nibs are blended. The blended nibs are grounded to make it liquid. The liquid is called chocolate liquor. It tastes bitter. All seeds contain some amount of fat and cacao beans are not different. However, cacao beans are half fat, which is why they ground nibs from liquid. It is pure bitter chocolate. Note on the Generic Structure of Explanation Sample. Every genre has its special purpose or social function. However if we see the generic structure point, we will get the understanding which both the explanation and procedure text have similar purposes. Both explain how to make or form something. However the procedure text will explain how to form or make something completely by instruction way. That is why most of procedure text is composed in command sentences. In the other hand, explanation text will show a knowledge about how thing is formed. The above example of explanation text has the following generic structure General statement; it is a statement which says about chocolate and how it is formed Sequenced explanation; it is a series of explanation on how chocolate is formed before we eat. First, the chocolate is coming from the cacao tree. Then it is fermented and ship to the chocolate producer. The cacao bean then are roasted and winnowed.

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how chocolate is made explanation text