I agree with 1) but not the rest. This is a bit like "what do you call a loaf?"! It will probably differ between generations, counties, cultures.
I'd say roasting is using fat/oil, i.e. something that gets hotter than boiling water AND being enclosed by something that cooks the whole thing evenly (i.e. an oven or a pot with a lid).
Baking generally relies on the ambient temperature around it (so doesn't have oil or anything). Some bread recipes might have oil in them, but that's IN them and not around them.
Roast potatoes (lard/oil....in an oven)
Pot Roast (American, but anyway, sitting in liquid with a lid on)
Roast Parsnips (see roast potatoes).
Tuna pasta BAKE (not sitting in oil)
BAKED Alaska (pudding, not sitting in oil)
BAKED apple (apple in the oven, not sitting in oil)