Man has been heating food for cooking since written records began.
It can come from man (air heating,gas heating,ect.) and it can come from nature (the sun)
convection
Microwaves heat food by causing the water molecules in the food to vibrate... there by heating the food. Water content and the mass of the food will effect the time taken for heating.
If you have poor insulation in your house/apartment, say by the doors, and windows, that will allow cold air to come in and make the heating get worse. If you can fix where drafts come in, you will improve the heating in your household.
Uncooked, as it is generally not a good idea to freeze most cooked foods. Since you will have to heat up the food when you want to eat it, you are effectively re-heating food. Cordon Bleu is a type of food which you should not re-heat.
the sun
tertiary consumer
The heating itself is a physical change, a chemical change might come from the heating, however.
The heating will not come on
In my idea,it will not boil!!thats all!!
i
The rise in temperature of stored food-grains due to the growth of moulds and fungi and germination of stored food-grains under high humidity conditions of air is called wet heating or damp grain heating.