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

Sautéing is a cooking technique characterized by cooking food quickly in a small amount of fat over high heat. This method allows for rapid browning and cooking, preserving the texture and flavors of the ingredients. The high heat helps to develop a rich, caramelized exterior, while the small amount of fat ensures that the food cooks evenly without becoming greasy.

In sautéing, ingredients are often cut into small, uniform pieces to ensure even cooking and to maximize surface area for browning. This technique is commonly used for vegetables, meats, and seafood, making it versatile in various culinary applications. It is particularly effective for dishes that require quick preparation, as it allows food to retain moisture and essential nutrients.

Other cooking methods, such as poaching, baking, and steaming, do not match this technique’s approach. Poaching involves cooking food gently in liquid at low temperatures, while baking uses dry heat in an oven, and steaming cooks food using vapor from boiling water, all of which differ significantly from the high-heat, fat-based method of sautéing.