The antonyms for the word "most cooked" are "least cooked," "undercooked," and "raw." While most people prefer their food well-cooked to avoid the risk of foodborne illnesses or infections, some prefer rare or medium-rare meat or lightly cooked vegetables for their flavor and texture. Undercooked or raw meat and seafood, however, can be hazardous to health as they may contain harmful bacteria or viruses that can cause food poisoning or gastrointestinal problems. Therefore, it is important to follow safety guidelines and cook meat, poultry, seafood, and eggs to the appropriate internal temperature before consuming them.