What does the French term "sauté" mean?

The French term "sauté" refers specifically to the technique of cooking food quickly in a small amount of oil or fat over relatively high heat. This method allows for the development of flavor and a desirable texture by creating a slight browning on the surface of the food, which enhances its overall taste. The quick cooking time is essential to prevent food from becoming overly soft or losing its natural moisture.

This technique is commonly used for vegetables, meat, and seafood, creating dishes that are quick to prepare while retaining the food's essential flavors and nutrients. This cooking style highlights the importance of temperature and timing in culinary practices, making sautéing a fundamental skill in the kitchen. The other options describe different cooking methods, such as braising, baking, and boiling, which do not align with the essence of sautéing.