I might be dumb for that question.
In: Chemistry
It gets cooked *when* it’s heated up. Heat makes things like proteins (in eggs for example) restructure the food and changes the way food particles arrange themselves. The actual cooking is when the food chemically changes. We also heat up certain foods because they taste better or have a better mouthfeel at a different temperature.
Raw food undergoes chemical reactions due to heat. Applying heat again does not trigger any more (significant) reactions because all the reactions that could be triggered by heating already were the first go around. So, you don’t see such dramatic changes when you heat up food that’s been already cooked.
Cooking and heating up are basically the same just to a different extent, raw food is basically uncooked and unheated. Not exactly sure what the question is trying to ask.
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