Question

how does the roasting step affect the cocoa beans? select two. it kills bacteria. it makes the chocolate melt easily. it gives the chocolate a spicy flavor. it removes the bitter flavor.

Explanation:

1. Analyze "It kills bacteria": Roasting involves heat, which is a common method to kill bacteria in food processing, so this is a valid effect on cocoa beans.
2. Analyze "It makes the chocolate melt easily": Roasting affects the cocoa beans' internal structure, and proper roasting can influence the chocolate's melting properties by changing the fat and particle structure, so this is a valid effect.
3. Analyze "It gives the chocolate a spicy flavor": Roasting typically develops chocolatey, nutty, or caramel - like flavors, not spicy, so this is incorrect.
4. Analyze "It removes the bitter flavor": Roasting can reduce bitterness to some extent, but among the options, the first two are more directly related to the effects of roasting on cocoa beans in terms of the given choices (and considering the common knowledge of cocoa bean roasting: heat kills bacteria and affects the physical properties related to melting).

Answer:

A. It kills bacteria
B. It makes the chocolate melt easily