In culinary skills, what does the term "sauté" refer to?

The term "sauté" specifically refers to the technique of cooking food quickly over high heat using a small amount of fat, typically in a shallow pan. This method allows food to develop flavor and achieve a desirable texture, often resulting in browning and caramelization. Sautéing requires careful attention and frequent movement of the food to ensure it cooks evenly without burning.

Choosing this method is ideal for vegetables, meats, and seafood because it preserves their moisture and enhances the dish's overall flavor while keeping the ingredients tender yet slightly crisp. The quick cooking process is what distinguishes sautéing from other techniques that involve longer cooking times or different cooking conditions. Thus, understanding the nuances of sautéing is essential for a culinary professional, as it is one of the foundational cooking methods used in various cuisines.