What term means to cook food in a small amount of hot fat?

• A. Saute
• B. Sear
• C. Simmering
• D. Slurry

Answer: (A)

Sautéing is cooking food quickly in a small amount of hot fat in a shallow pan. The fat provides immediate heat transfer, letting small pieces cook fast while you move them or toss them to promote even browning and prevent sticking. This method is great for maintaining moisture and flavor in quick-cooking items like diced vegetables or thin slices of meat.

This differs from searing, which aims to develop a deep crust on the surface at high heat (often with little movement once browned) and isn’t primarily about finishing the food through quick cooking in fat. Simmering involves cooking in liquid at a gentle bubble, not in hot fat at all. A slurry isn’t a cooking method by itself; it’s a mixture used to thicken sauces.