What cooking method involves cooking food quickly in a small amount of fat over high heat?

• A. Sauté
• B. Braising
• C. Poach
• D. Steam

Answer: (A)

Sautéing is cooking food quickly in a small amount of fat over high heat. In this method, a little oil or butter is heated in a pan and small pieces of food are added to cook rapidly, often with a tossing motion to promote even browning. The fat helps conduct heat and adds flavor, while the high temperature creates a quick sear that seals in juices.

This differs from braising, which uses liquid and low heat for a long, slow cook; poaching, which cooks gently in simmering liquid without much fat; and steaming, which cooks with steam and typically uses no fat.