What is the culinary term for cooking food quickly over high heat with minimal fat?

What is the culinary term for cooking food quickly over high heat with minimal fat?

• A. Baking
• B. Sautéing
• C. Steaming
• D. Poaching

Answer: (B)

The culinary term for cooking food quickly over high heat with minimal fat is sautéing. This cooking method involves using a small amount of oil or fat in a pan and cooking food at a high temperature. The goal is to achieve a quick cooking time while developing flavor, texture, and appearance, making it ideal for vegetables, meats, and seafood. Sautéing is distinct from other cooking methods mentioned. Baking involves cooking food using dry heat in an oven, typically at lower temperatures and without much fat, making it unsuitable for quick high-heat cooking. Steaming uses water vapor to cook food, which maintains moisture but does not provide the high heat needed for browning or quick cooking. Poaching gently cooks food in liquid at lower temperatures without the browning effect, focusing instead on tenderness rather than achieving a quick, high-heat cook. Therefore, sautéing is the most appropriate method for the desired cooking technique described in the question.

The culinary term for cooking food quickly over high heat with minimal fat is sautéing. This cooking method involves using a small amount of oil or fat in a pan and cooking food at a high temperature. The goal is to achieve a quick cooking time while developing flavor, texture, and appearance, making it ideal for vegetables, meats, and seafood.

Sautéing is distinct from other cooking methods mentioned. Baking involves cooking food using dry heat in an oven, typically at lower temperatures and without much fat, making it unsuitable for quick high-heat cooking. Steaming uses water vapor to cook food, which maintains moisture but does not provide the high heat needed for browning or quick cooking. Poaching gently cooks food in liquid at lower temperatures without the browning effect, focusing instead on tenderness rather than achieving a quick, high-heat cook. Therefore, sautéing is the most appropriate method for the desired cooking technique described in the question.