Why do we usually cook meat or fish, even though it is possible to eat both raw?

• To reduce biological risk (germs, toxins)
• To make food easier to digest
• To make food more appetizing (taste, smell, texture)

How does cooking work?

• Heat convection: immersion in a hot liquid or gas Examples: water (cooking), oil (frying), air (oven), steam (pressure cooker)
• Heat conduction: contact with a hot surface (pan, hot stone, grill, casserole dish)
• Electromagnetic radiation: radio waves (microwave oven), infra-red light (infra-red oven, embers, barbecue)

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