The line graph illustrates the amount of three kinds of spreads (margarine, low fat and reduced spreads and butter) which were consumed over 26 years from 1981 to 2007. Units are measured in grams.

 Overall, the consumption of margarine and butter decreased over the period given, while for low fat and reduced spreads, it rose. At the start of the period, butter was the most popular spread, which was replaced by margarine from 1991 to 2001, and following that low fat and reduced spreads became the most widely used spread in the final years.

 With regards to the amount of butter used, it began at around 140 grams and then peaked at 160 grams in 1986 before failing dramatically to about 50 grams in the last year. Likewise, approximately 90 grams of margarine was eaten in the first year after which the figure fluctuated slightly and dropped to a low of 40 grams in 2007.

 On the other hand, the consumption of low and reduced spreads only started in 1996 at about 10 grams. This figure, which reached a high of just over 80 grams 5 years later, fell slightly in the final years to approximately 70 grams in 2007.

(200 words)

Summarize the information by selecting and reporting the main features, and make comparisons where relevant.

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The two pie charts illustrate the proportion of five types of energy production in France in 1995 and 2005.

Overall, in both years, the most significant sources of energy were gas and coal, which together accounted for over half the production of energy, while nuclear and other kinds of energy sources generated the least amount of energy in France. In all types of energy production, there was only minimal change over the 10-year period.

The energy produced by coal comprised of 29.80% in the first year and this showed only a very slight increase of about a mere 1% to 30.9% in 2005. Likewise, in 1995, gas generated 29.63% which rose marginally 30.1% 10 years later.

With regards to the remaining methods of producing energy, there was an approximate 5% growth in production from both nuclear power and other sources to 10.10% and 9.10% respectively. Petrol, on the other hand, was the only source of energy which decreased in production from 29.27% in 1995 to around a fifth (19.55%) in 2005.

(171 words)

The pictures illustrate the ingredients that go into a factory-made fish pie and the various steps in its production.

The pie contains salmon, peas, sauce and potatoes, and there are ten stages in its manufacture, from delivery to dispatch. One of the ingredients, potato, goes through its own six-stage preparation process before it can be added to the pie.

Potatoes are the first ingredient to be prepared on the production line. They are delivered to the factory up to a month before the process begins, and they must be cleaned, peeled and sliced. Potato peelings are thrown away, and the sliced potatoes are boiled, then chilled and stored.

When fresh salmon arrives at the factory, lemon juice and salt are added, and the fish is cooked in a steam oven within 12 hours of delivery. Next, factory workers remove and dispose of the skin and bones, and the fish is inspected. Following the inspection, pre-prepared peas, sauce and potatoes are added. The resulting fish pies are wrapped, frozen and then stored or dispatched.

(173 words)

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