What is the row in kitchen?

In a kitchen, “raw” basically means “not cooked yet.”
But people use it in a few specific ways:

1. Raw food

Food that hasn’t been heat-treated or fully processed, for example:

• Raw meat (chicken, beef, pork, lamb)
• Raw fish and seafood
• Raw eggs
• Raw vegetables and fruits
• Raw dough or batter

These foods can still contain harmful bacteria (like salmonella, E. coli, campylobacter), which is why kitchens treat “raw” very carefully.

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2. Raw area / raw side of the kitchen

In professional kitchens, people sometimes say:

• “the raw section”
• “the raw side of the kitchen”
• “the raw prep area”

This is the part of the kitchen where uncooked foods are handled, especially raw meat and fish.
It must be kept separate from areas where ready-to-eat food is prepared (salads, desserts, cooked food), to avoid cross-contamination.

Typical rules:

• Separate cutting boards and knives for raw meat/fish vs cooked/ready-to-eat
• Wash hands after touching raw food
• Clean and sanitize surfaces after raw prep
• Store raw food below cooked food in the fridge so juices don’t drip

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3. Raw vs ready-to-eat

You’ll often see labels like:

• RAW MEAT – COOK BEFORE EATING
• READY-TO-EAT (no cooking needed, like cold cuts, salad leaves, bread)

In food safety, this difference is very important.

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If you tell me where you saw “raw in kitchen” (a course, work manual, exam question?), I can explain it in the exact context you’re studying.