【フローチャート完成】IELTSリスニング練習問題とコツ ⑥

こんにちは！

SOLO IELTS TOEFLのルークです！

この記事では、IELTSリスニング「フローチャート完成」の練習問題とコツの解説をします。

「リスニングの勉強を始めたばかり人」や「フローチャート完成問題の解き方を知りたい方」の参考になれば幸いです。

IELTSリスニング「フローチャート完成」問題とは

IELTSリスニング「フローチャート完成」問題は、始まりと終わりのプロセスを説明する問題形式です。

例えば、銀行口座の申し込みや、大学入学の申請手続きなどが、このタイプの設問では頻出パターンです。

練習問題

それでは、フローチャート完成の練習問題を実際に解いてみましょう。

指示文

Complete the flow-chart below.
Write ONE WORD ONLY for each answer.

音源

解答

11. harvested
12. opened
13. cleaned
14. expanded
15. cooled
16. sealed

トランスクリプト

以下が、音源のトランスクリプトになります。

答えになる箇所に、下線を引いているで参考にして下さい。

Host: Hello and welcome to today’s talk. Here with me is the famous botanist. Professor Alison Downing. So, Alison, tell us something about cocoa beans.
Alison: Cocoa beans, also called cacao beans, are the primary constituent in making chocolate. Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is often raised on small, family-owned farms. When the harvested pods are opened to expose the beans, the pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo a process called ‘sweating’, where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behindtobecollected. Q11.This is when the beans are harvested and then the bags holding them are ready to be transported.
But the most important step in processing the cocoa bean is cleaning it. Once the beans are unloaded from the railroad cars, Q12.the packages are opened and then weighed by machines. Then the pods are split, and the seeds or beans are covered with a sweet white pulp or mucilage. On arrival at the factory, Q13.the cocoa beans are sorted and put in a hopper to be cleaned more rigorously. The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for 4 to 7 days and must be mixed every 2 days. They are dried for 5 to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them.
Then the beans are ready to be roasted. Now, roasting takes place at a high temperature and then the beans are boiled in a heated chamber. Q14.During the roasting process the beans will be expanded and cracked. But prior to this, the beans are trodden and shuffled about using bare human feet. During this process, red clay mixed with water is sprinkled over the beans to obtain a finer colour, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Now, back to what I was saying. After the beans are cracked, Q15.they need to be cooled. Q16.Then the roasted beans are sealed in pockets.
Wow, that is not a simple process, is it? But someone told me that different roasting levels of coffee can lead to different kind of flavours.