What is the common cooking term for cooking food in a small amount of fat while stirring frequently?

The correct choice highlights a cooking technique known as sautéing, which involves cooking food in a small amount of fat over relatively high heat while stirring frequently. This process enhances the flavor and texture of the food, allowing it to cook quickly while retaining moisture and nutrients. The technique is commonly used for vegetables, meats, and seafood, providing a nice balance of tenderness and browning without fully submerging the ingredients in fat.

In sautéing, the fat serves as a medium for heat transfer, effectively cooking the food while also adding richness to the dish. The frequent stirring helps prevent sticking and ensures even cooking, allowing for a more controlled development of flavors.

Other cooking methods mentioned, such as braising and roasting, involve different processes. Braising combines dry and moist heat to cook food slowly in a small amount of liquid, while roasting involves cooking food, typically in an oven, with dry heat. Frying, on the other hand, usually involves cooking food in a larger quantity of fat until crisp and golden. Each method has its unique purpose and results, but sautéing specifically focuses on quick cooking in a modest amount of fat with frequent agitation.