Uncooked

Uncooked is an adjective used to describe food or other items that have not been heated or otherwise processed by cooking. In culinary contexts, uncooked foods are raw and have not been subject to heat such as boiling, baking, frying, or grilling. Common uncooked foods include fresh fruits and vegetables, nuts and seeds, dairy products that are commonly consumed without further cooking (such as milk, cheese, or yogurt), eggs when eaten raw in some preparations, and certain animal products used directly in dishes like sashimi or carpaccio. Some culinary traditions rely on uncooked ingredients, and some preparations use acid or curing methods, rather than heat, to change texture or flavor, as in ceviche or marinated preparations.

Uncooked foods can carry safety risks because pathogens and parasites may be present or more likely to survive without heat. Handling precautions include washing hands and produce, separating raw and cooked foods, using clean utensils, and maintaining cold storage to slow bacterial growth. Some foods are treated to reduce risk, such as pasteurization or freezing. For meat and eggs in particular, cooking to a safe internal temperature is recommended to prevent foodborne illness; raw consumption is usually limited to products specifically prepared to be consumed uncooked and sourced from trusted suppliers.

In nutrition and cuisine, uncooked foods are often valued for texture and nutrient preservation, though dietary choices vary and uncooked diets require careful planning to meet nutrient needs.