What is the Difference??

Explain the differences between the following cookery methods

Baking and Roasting: Baking is usually on trays and is a dry heat cookery method used for pastry products and cakes ect. Roasting is on trivet where foor is basted. It is also a dry heat method but the addition of fat, mainly used for meat and poultry.

Deep Poaching and Shallow Poaching: Submerge item in slow moving or barely perceptible liquid at +80C, sit item on bed of onion or similar. Shallow poaching has some liquid, caerouche or lid often finished in the oven.

Braising and Stewing: Braising often using whole joint or primal cut with liqued 1/2 way up. This is fished in the oven. Stewing is diced items barely covered with liquid, which is slow or barely perceptible

Pan Frying and Saute: Item placed in a pan with hot fat, cooking on one side, turned and then finished. Items are smaller when sauteing and are tossed through fat for even coating