- "Adobo/Inadobo" − cooked in soy sauce, vinegar and garlic. It could also refer to just roasting on a wok, with light oil, garlic and salt, as in adobong mani peanutadobo). The latter is done more for snacks, while the former is more associated with viands.
- "Babad/Binabad/Ibinabad" − to marinate.
- "Banli/Binanlian/Pabanli" − blanched.
- "Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
- "Binalot" – literally "wrapped." This generally refers to dishes wrapped in banana leaves or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).
- "Binuro" − fermented.
- "Busa/Pabusa" – toasted with garlic and a small quantity of cooking oil, as in adobong mani.
- "Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
- "Guinataan/sa Gata" − cooked with coconut milk.
- "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or tomatoes.
- "Halabos/Hinalabos" – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
- "Hilaw/Sariwa" – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
- "Hinurno" – baked in an oven or roasted.
- "Ihaw/Inihaw" − grilled over coals.
- "Kinilaw" or "Kilawin" − marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
- "Laga/Nilaga/Palaga" − boiled, sometimes with onions and black peppercorns.
- "Nilasing" − cooked with an alcoholic beverage.
- "Lechon/Nilechon" − roasted over a spit.
- "Lumpia" – wrapped with an edible wrapper.
- "Minatamis" − cooked with sugar, or with other sweeteners such as panucha (panela).
- "Pinakbet" − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
- "Paksiw/Pinaksiw" − cooked in vinegar.
- "Pangat/Pinangat" − boiled in salted water with tomatoes.
- "Palaman/Pinalaman" − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
- "Pinakuluan" – boiled.
- "Piniato" – peanut brittle.
- "Prito/Pinirito" − fried or deep fried. From the Spanish frito.
- "Pasingaw" – steamed, usually with a banana leaf.
- "Relleno/Relyeno" – stuffed.
- "Tapa/Tinapa" – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
- "Sarza/Sarciado" – cooked with a thick sauce.
- "Sinangag" – fried rice.
- "Sigang/Sinigang" − boiled, usually with a tamarind base. Variant bases are: guava, raw mangoes, calamansi also known as calamondin, and almost any other sour fruit abundant in the locality.
- "Tosta/Tinosta/Tostado" – toasted, as in polvoron or Mamon Tostado.
- "Torta/Tinorta/Patorta" – to cook with eggs in the manner of an omelette.
- "Totso/Totcho" – cooked with fermented black beans. The name of both a cooking method and dish.
