Which cooking method is used to brown or cook food in a small amount of fat over a low or medium heat?

• A. Steam
• B. Saute
• C. Simmer
• D. Mince

Answer: (B)

Sautéing is the technique that uses a small amount of fat to cook food quickly while developing color and flavor. The fat helps conduct heat and creates a thin surface that browns nicely as the food moves in the pan, which is exactly what you’re aiming for when you want a quick cook with some browning. This method is done over moderate heat so the food cooks through without steaming or boiling away in liquid.

Steam involves cooking with vapor in a moist environment, so no fat is used. Simmering cooks food gently in liquid, again without fat as the primary cooking medium. Mince isn't a cooking method at all—it's a way of chopping food into small pieces. So the choice that fits the idea of browning food in a small amount of fat over a low to medium heat is sauté.