Analyzing and Communicating Processes Common Places: Integrated Reading and Writing Copyright © McGraw-Hill Education.  All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.

Process Analysis Texts The purpose of process analysis is to present the steps, phases, or stages of a process. Process Analysis Texts Step 1 Step 2 Step 3

Start by Breaking the Process into Steps, Phases, or Stages Check Out Compare Costs Compare Products Plan https://www.onguardonline.gov/articles/0027-comparing-products-online

Explain Each Step Sometimes each step will include sub-steps. https://www.onguardonline.gov/articles/0027-comparing-products-online

Think About Readers’ Needs What is wrong with these instructions? How to Make Crème Brulee First, gather ingredients. You will need 945 ml of heavy cream, a few teaspoons of pure vanilla extract, six egg yolks, and 240 g of caster sugar. Second, preheat your oven to 163 degrees C. Third, pour cream into medium saucepan and add vanilla. Scald. Cover and let rest for 15 minutes. Fourth, mix egg yolks and 120 g of caster sugar. Slowly incorporate egg mixture into cream mixture, and then strain entire lot through a sieve. Fifth, prepare a bain marie for three ramekins. Fill ramekins with custard and bake for 45 minutes. Think About Readers’ Needs

make a lovely crème brulee! That will make a lovely crème brulee! Crème what? And what’s caster sugar?! http://georgewbush-whitehouse.archives.gov/chef/ http://www.cdc.gov/preconception/planning.html

How to Make Crème Brulee What are some assumptions suggested by these instructions? How to Make Crème Brulee First, gather ingredients. You will need 945 ml of heavy cream, a few teaspoons of pure vanilla extract, six egg yolks, and 240 g of caster sugar. Second, preheat your oven to 163 degrees C. Third, pour cream into medium saucepan and add vanilla. Scald. Cover and let rest for 15 minutes. Fourth, mix egg yolks and 120 g of caster sugar. Slowly incorporate egg mixture into cream mixture, and then strain entire lot through a sieve. Fifth, prepare a bain marie for three ramekins. Fill ramekins with custard and bake for 45 minutes. Think About Your Assumptions Assumes readers use the metric system Assumes readers understand technical culinary (cooking) vocabulary

Write with an Audience in Mind First, gather ingredients. You will need 945 ml of heavy cream, a few teaspoons of pure vanilla extract, six egg yolks, and 240 g of caster sugar. Second, preheat your oven to 163 degrees C. Third, pour cream into medium saucepan and add vanilla. Scald. Cover and let rest for 15 minutes. Fourth, mix egg yolks and 120 g of caster sugar. Slowly incorporate egg mixture into cream mixture, and then strain entire lot through a sieve. Fifth, prepare a bain marie for three ramekins. Fill ramekins with custard and bake for 45 minutes. 1 qt. 1 c. of superfine sugar. 325 degrees F. Write with an Audience in Mind Bring mixture just to the boiling point and immediately remove from heat. Metric units replaced with imperial system units ½ c. of superfine sugar Replace technical cooking vocabulary colander. Fifth, fill 3 ramekins (small pie plates, about 2” in width) with mixture. Put the filled ramekins in a large pan. Add about 1” of boiling water to the pan so that water surrounds ramekins. Bake for 45 minutes.

Write clearly and do not leave out steps. That makes more sense! Those are steps even I can understand. Write clearly and do not leave out steps. https://www.onguardonline.gov/articles/0027-comparing-products-online

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