To speak about the condition of food and cooking food, you need the appropriate vocabulary.
Fresh - fresh food has been produced or collected recently and has not been frozen, dried, etc;
Sell-by date - the date printed on a food or drink container after which it should not be sold;
Raw - not cooked;
Ripe - developed enough and ready to be eaten;
Rotten - rotten vegetable or animal substances are decaying;
Tough - not easily damaged, cut, etc;
Undercooked - to not cook something enough;
Unripe - (of food or crops) not yet ready to be eaten or collected; not yet ripe;
Overcooked - to cook food for longer than necessary, reducing its quality as a result;
Bake - to cook something such as bread or a cake with dry heat in an oven;
Boil - to cook food in water that is boiling;
Cook - to prepare food and usually heat it;
Fry - to cook something in hot oil or fat or to be cooked in hot oil or fat;
Grill - cook food using direct heat from above;
Heat - make food warm or hot;
Poach - to cook something, especially an egg without its shell, by putting it into liquid that is gently boiling;
Roast - if you roast food, you cook it in an oven or over a fire, and if food roasts, it is cooked in an oven or over a fire;
Stew - to cook food slowly in liquid.
The chicken was overcooked and dry.
Boil the pasta for 10 minutes.
Who's cooking this evening?
Fry theonions in a little butter.
Roast the lamb in a hot oven for 35 minutes.