What is the key term for the process of heating food in small amounts of fat using high heat?

The process of heating food in small amounts of fat using high heat is best described as sautéing. This technique involves cooking food quickly in a hot pan with oil or butter, which helps to develop flavors and retain the texture and color of the ingredients. Sautéing is often used for vegetables, meats, or seafood, allowing for a rapid cooking process that enhances the overall taste while preventing overcooking. The high heat contributes to a Maillard reaction, which creates browning and deepens the flavor profile of the food.

While stir-frying also involves cooking food quickly at high temperatures, it typically requires a wok and often includes a greater quantity of ingredients along with more stirring, which differentiates it from sautéing. Baking and boiling are different methods entirely, as baking uses dry heat in an oven, and boiling involves cooking food in water or broth at high temperatures, resulting in distinct cooking outcomes that do not match the description given.