Food heating

Food cooking and food heating. many people don't discriminate between this cookery baisi. If the food originally just ingredients as (sugar, salt, wheat, egg, ... etc) and prepared to be cooked to make a meal, you will need to high level of heating to achieve that and also long time relatively. That called "food cooking", but If the food has already cooked and ready for eating, but it now (after a few hours) lose its warm and that consequently change its taste, in this case we need to heat it again. In this case we have to discriminate between "Food cooking" and "food heating". The required level of heat is lesser than what had used previously in "food cooking" and also shorter time.
But what is the nodus with this:We are't now debating about "food cooking" because it is proper, but about the later heating of food. The ingredients are materials like any material has a chemical properties and interact between each other. Heating is an essential factor in the majority of interactions between materials. Food cooking is a kind of interaction between materials (ingredients), the first heating "food cooking" results interaction between materials (ingredients) and result the prepared food ready for eating, the interaction is between moleculars of the materials, in this case the composition and the order of moleculars has
changed to another composition and another order in the material which acquire the food its savor and taste, after that the moleculars subside to the rest and maintain its properties including to the properities of taste (but change slowly over time - not important because of consumption or removing food). When you need to reheat it, it's necessary to limite heating on lower dgree of heating than the previous (first heating) to prevent new interactions between moleculars to maintain its properties of tast, that also maintain its cohesion porperties preventing it from changing to more consolidated material or somtimes preventing it from dissociation.