Well it depends on what foods you want to freeze. Generally I stovetop cook items prior to freezing that need that (like browning hamburger meat) but won't bake things prior but that isn't always true.
For lasagna, I stovetop cooked the noodles and meat, assembled all the pieces and froze them (disposable brownie pan with a tin foil top sealed in gallon size food saver bags) when I want to serve them that is when I bake them.
Burritos- same thing
Lumpia- do NOT fry them before freezing as they get too crunchy for the foodsaver- so stovetop cook ingredients, roll, and freeze
Bread can go either way though- you can freeze the dough or you can bake it and freeze the bread. Generally when I make bread it is because I am trying to "use something up" like zuchini or bananas... so I will bake them and then freeze them because then the boys can have mama's bread for breakfast one day when they feel like it.
Generally I don't freeze food unless I am willing to make several batches of something.. several batches of chili or lasagna or whatever. In those cases, whatever item you want to make you can generally find a freezer recipe for it. I want to try making stuffed peppers for the freezer sometime soon.
Pasta doesn't always freeze well (sometimes it does but not always) so I would make say spaghetti sauce batches but then when I make spaghetti cook the noodles that day rather than cooking them early and freezing them cooked. But I do know people that have done it differently.