Unit 2: Descriptive Essays Page 51

Date: 11/10/2021

Writer: Norah Abualghaith

Peer Editor: Manar Alhusayni

Title: A Chocolate Soufflé

1. What hook does the writer use to get you interested?

Isn’t it astonishing to think that thousands of years ago there were cacao plants growing
one of the most used ingredients today. The hook makes me interested to know more about the
cacao plants and for what we can use it

2. Write the thesis statement. What does it tell you about the place?

She loves chocolate and that she eats it every

day and that she can't beat this bad habit

3. Write the topic sentence in the body paragraph. Which details best support the topic
sentence?

Topic sentence: Chocolate soufflé is an egg-based baked dessert which originated in France.

It is very rich in flavor, it is extraordinarily fluffy and soft, The sides and surface
have a light, soft cake form while in the center it is filled with rich melted,
chocolate, the tradition is to serve it in a white, ceramic ramekin, the warm smell of chocolate tempts me,
I ask for a scoop of vanilla ice cream, it became as smooth as butter from the heat of the soufflé,
enjoy all the flavors and textures it has, I am on cloud nine because it didn’t disappoint,
it tastes as delicious as it looks.

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4. What opinion does the writer state in the conclusion?

She told us how she feels after eating her favorite food which is chocolate soufflé
(My dopamine levels are always high after having chocolate) , and she gives us her
Final opinion about the chocolate soufflé

5. What is the writer’s purpose?

The process may be not clear but I think the writer shares with us
her experience of eating her favorite food, perhaps to enjoy with her
or to make us excited to try this food.

6. What suggestions do you have to help the writer make the essay more descriptive?

I think she did everything on the right way but it’s better to focus
on the prepositional phrase to give specific details also the adjectives
you have to put them in a particular order according to their function.

© Oxford University Press. Permission granted to reproduce for instructional use.