Baking = Being totally OCD about quantities, measurement, temperature, air content etc. Very few good bakers can survive without an extensive set of measuring scales, cups, spoons, a food mixer and an oven thermometer. All bakers are inherently vegans at heart as the total spectrum of their ingredients includes grains, seeds and plants. Have a potential crisis of conscience over the regular use of eggs and milk, as these items are either offspring or food destined for offspring. Inherently the cleanest food, if dropped on the floor batter cannot be easily picked up. Dietary weaknesses include butter, sugar, chocolate and cream. Requires skills not normally held by the average person to achieve anywhere near excellence.
Cooking = Throwing various unmeasured quantities of dismembered animal parts either onto a barbecue, or into a skillet containing butter or oil. No cook can survive without a decent chopping board, sharp knives and a plethora of heavy pans to caramelise aforementioned cuts and make sauces. Closest a chef will get to using plant matter is for garnish, as nobody but the most avant-garde will heat lettuce. No conscience whatsoever, will shamelessly steal stale leftovers from the baker to grind up to coat or pad out and disguise various dishes. Lives by the 3 second rule, provided any matter is picked up off the floor within that time, frying will kill off any bugs. Dietary weaknesses include garlic, wine, cream and spices that will cause either raging flatulence, indigestion, or the inside of your mouth to dissolve. A minimum skillset of reasonable eyesight and the ability to heat food and prod it with a knife to test doneness is all that is required, if it turns a darker shade then it is probably cooked.
(Purely my dark attempt at self-deprecating humour, I cannot bake to save myself, my last attempt was used as structural support for a major highway project)

.