Chocolate and sweets Lesson 2 of the technology course of Mova's primary school: 17 sentences, each with its syntax tree and pragmatics. The lessons are written for Mova, and their agreed trees are part of Mova corpus 0.4 (CC BY-SA 4.0). How Mova does on its tests: the lesson at school .
0 Chocolate starts as bitter beans inside big pods on cocoa trees in hot countries, mostly in West Africa, and ends as a shiny bar in a lunchbox thousands of kilometres away. 1 In between, machines roast and grind the beans, stir the paste with sugar and milk for hours, warm and cool it in a careful pattern, pour it into moulds and wrap the bars faster than you can count. 2 Gummy bears are poured into shapes pressed in trays of cornflour, boiled sweets are really a kind of sugar glass, and shiny coloured sweets get their shells by tumbling in a drum for hours. 3 If a bar left in a hot car melts and sets again, it turns grey and crumbly: the fat has set the wrong way, but it is still safe to eat. 5 Cocoa beans grow in pods on cocoa trees, mostly in West Africa, especially Ivory Coast and Ghana, and many are grown on small family farms. 6 Many cocoa farmers earn only a small part of the price of a bar; fair-trade schemes try to pay them more, and people still argue about how well these schemes work. 7 Farmers cut the pods, scoop out the beans, let them ferment (slowly change and turn a little sour, helped by tiny living things) under leaves for several days and dry them in the sun before they are shipped. 8 Fresh cocoa beans taste bitter and nothing like chocolate; the chocolate taste comes from fermenting and roasting. 9 In the factory the beans are roasted, ground into a paste, mixed with sugar and often milk, stirred for hours, tempered, poured into moulds, cooled and wrapped by machines. 10 Tempering means warming and cooling melted chocolate in a careful pattern so the fat sets in neat tiny crystals that make the chocolate glossy and make it snap cleanly. 12 Filled bars are made by laying caramel or nougat as a long sheet, cutting it into bars and passing them on a wire belt through a falling curtain of melted chocolate, with a pool below for the bottoms; this is called enrobing. 13 Gummy sweets are made by squirting hot syrup with gelatine or pectin into shapes pressed in trays of cornflour; the powder is sieved, dried and used again. 14 A lollipop or boiled sweet is sugar syrup boiled until almost all the water is gone, so it sets hard, glassy and see-through, really a kind of sugar glass. 15 Chewing gum is a rubbery gum base kneaded with sugar or sweetener and flavour; long ago people chewed a tree sap called chicle, and most gum base today is made in factories; spat gum on pavements costs towns a lot to clean. 16 Shiny coloured sweets and sprinkles get their shells by panning: they tumble in big rotating drums while thin coats of sugar syrup and colour are sprayed on and dried, coat after coat, for hours. 17 Wrapping machines wrap each sweet in film from a big roll and seal it with hot jaws, hundreds a minute, with guards in front and the machine stopped before any jam is cleared. 18 A best-before date is about quality and a use-by date on fresh food is about safety; the batch number printed beside it lets a factory recall every packet from one bad batch. ← previous How a factory works: belts, robots, checks and peoplenext → Crisps, bread, cereal and dairy↑ back to Technology This page in Markdown → https://md.mova.elamur.ai/free/en/corpora/school/technology/2-chocolate-and-sweets/