you may cook brains, sweetbreads, and the liver and kidneys of veal and calf.
If it is cooked, they can eat it. If it is precooked, you will need to heat it before they can eat it. If it is raw, it will need to be cooked properly before they can eat it. (Mainly meats) If it doesnt need cooking, they can eat it. (Vegetables, fruits etc)
A sponge cake is cooked by the heat transfer method of convection.
The heat on your oven should be set to 300 degrees for braising meats.
With heat...
Much the same as any other leftovers. Covered, teo to three days. Note that most cooked meats tend to "lose quality" after being refridgerated for even a short time, and never re-heat food more than once.
Possibly, in some cases. Meats may need the longer cooking time in order to break down and become tender. Any meal cooked at high heat has the great potential to scorch and taste awful. The value of a slow cooker is to cook all day while the owner is off at work, or whatever.
There are three types of stoves: wood burning, gas, and electric. Each type produces heat with which food can be cooked, but they each do it in a different way.
rice,wheat,oats... Most vegetables, for example: potatoes, cabbage, peas. Meats, provided they're cooked properly; i.e. steak, quickly on high heat; stews and casseroles, at a low simmer as long as possible; roasts, either quick or slow with attention to timing. Pasta.
With heat most of the time.
if no heat is added, then there is no way the chicken can be cooked
You can eat them as they are since they are already cooked or you can heat them up.
a turkey