Define the term "sear."

The term "sear" refers to the technique of cooking the surface of food at high heat. This technique creates a flavorful crust and enhances the dish's overall taste through the Maillard reaction, a chemical reaction that occurs between amino acids and reducing sugars when the food is exposed to high temperatures. Searing is often used for meats, such as steaks and chops, to lock in juices and develop an appealing color and texture on the exterior.

The other options address different cooking methods that do not pertain to the characteristics or purposes of searing. For instance, cooking food in water typically refers to boiling or poaching, which are entirely different processes involving moisture rather than dry heat. Freezing food quickly is known as flash freezing, which preserves texture and flavor but is not related to the heating process of searing. Marinating involves soaking food in a seasoned liquid to enhance flavor or tenderness, which is distinct from the high-heat cooking method that searing describes. Thus, the choice clearly aligns with the definition of searing in culinary practice.