Roasting
Roasting, truly speaking, is cooking food before an open fire, so that roasting is seldom accomplished in modern kitchens.
Baking
Baking is cooking food by dry heat in an inclosed oven. The oven should be very hot when the food is first put in, then the heat reduced.
In baking meats, basting frequently with hot fat will drive the heat to the center and make the meat juicy.
Stewing
Stewing is cooking food in water kept below the boiling point, and is similar to simmering.
Fricasseeing
Fricasseeing is a combination of sautéing and simmering. The food is first sautéd and then simmered until tender.