Ex. 5. Multiple Choice 1. According to the text, what is the primary mechanism by which heat kills microorganisms? a) Dehydration of the cell b) Rupture of the cell wall c) Denaturation of proteins and enzymes d) Removal of nutrients 2. The main goal of pasteurization, as opposed to sterilization, is to: a) Destroy all bacterial spores. b) Achieve complete product sterility. c) Kill most, but not all, microorganisms. d) Change the nutritional quality of the food. 3. Which of these factors does NOT affect the heat treatment required to kill microorganisms? a) The kind of organism b) The color of the food c) The environment during heating d) The state of the organism (e.g., spore) 4. The High-Temperature-Short-Time (HTST) method is characterized by: a) A low temperature applied for a very long time. b) A comparatively high temperature applied for a short time. c) The use of electric currents instead of steam. d) Temperatures always exceeding 100°C. 5. Why might a processor choose pasteurization over sterilization for a product? a) To guarantee an indefinite shelf life at room temperature. b) When a more rigorous heat treatment could harm the product's quality. c) Because it is always a less expensive process. d) To destroy all heat-resistant spores. 6. Ultra-High-Temperature (UHT) processing is primarily used for: a) Canning low-acid vegetables. b) Pasteurizing beer and fruit juices. c) Milk processing. d) Dehydrating foods. 7. According to the text, what must be done after the heat treatment in a pasteurization process? a) The products must be cooled promptly. b) The products must be stored in the dark. The producte must he frozen immediately