What is cooked food?

"Cooked food" is a broad term referring to any food that has been subjected to heat, changing its physical and chemical properties.

Here's a breakdown:

What happens when food is cooked?

* Physical changes:

* Texture: Food becomes softer and easier to chew. Proteins denature, making them easier to digest.

* Shape: Some foods change shape, such as vegetables that shrink or meat that browns.

* Color: Many foods change color during cooking, like vegetables that turn green to brown.

* Chemical changes:

* Taste: Cooking brings out flavors, creates new ones, and can alter existing ones.

* Nutrients: Some nutrients are lost during cooking, but others become more available for the body to absorb.

* Safety: Cooking kills harmful bacteria and parasites, making food safer to eat.

Why do we cook food?

* Safety: As mentioned, cooking kills harmful microorganisms.

* Digestibility: Cooked food is generally easier to digest.

* Taste: Cooking enhances flavors and makes food more enjoyable.

* Texture: Cooking alters texture, making food more palatable.

* Preservation: Cooking can preserve food for longer periods.

Types of cooking:

* Dry heat: Roasting, baking, grilling, broiling, pan-frying, sautéing, and deep-frying.

* Moist heat: Boiling, simmering, poaching, stewing, braising, and steaming.

Cooked food vs. uncooked food:

* Uncooked food: Raw, not subjected to heat. Examples: fruits, vegetables, raw fish.

* Cooked food: Subjected to heat, with altered physical and chemical properties. Examples: roasted chicken, boiled potatoes, steamed vegetables.

Note: "Cooked food" encompasses a vast range of culinary creations, from simple boiled eggs to elaborate multi-course meals.