How does sauté differ from pan-frying?

• A. Sauté uses a small amount of fat at high heat for quick cooking
• B. Sauté uses more oil and longer cooking at moderate heat
• C. Pan-frying uses a small amount of fat and high heat
• D. Pan-frying uses high heat but short time

Answer: (A)

Sautéing is about quick, hot cooking with just enough fat to slick the pan, not drown the food. The goal is to brown the food rapidly while keeping moisture inside, so you use a small amount of fat and high heat, moving the food constantly to prevent sticking and ensure even color. That’s why the best description is a small amount of fat at high heat for quick cooking.

Pan-frying, by contrast, uses more oil and a bit cooler heat for a longer time, letting the food brown more slowly and often requiring turning to cook through. So the other options don’t fit because they either imply more oil with sautéing or misstate the fat and heat balance for pan-frying.