To cook food quickly in a small amount of fat is to

• A. Braise
• B. Sauté
• C. Boil
• D. Roast

Answer: (B)

Sautéing is cooking quickly in a small amount of fat. In this method you use a shallow pan and high heat, coating the food with a little oil or butter so it browns quickly without steaming. Cutting food into small pieces helps it cook fast and evenly, while the fat conducts heat and prevents sticking, giving a light sear and flavorful surface. This approach preserves moisture inside the food and is ideal for vegetables, thin slices of meat, or seafood that you want finished rapidly with good color. By contrast, braising involves browning first then cooking in liquid for a long time, boiling uses water as the cooking medium, and roasting relies on dry heat in the oven—none of which match the quick cooking in a small amount of fat that defines sautéing.