What term describes cooking a food quickly and completely in a small amount of fat in a hot pan?

Sautéing is the technique that best describes cooking food quickly and completely in a small amount of fat in a hot pan. This method involves using high heat and a limited amount of fat, allowing the food to cook rapidly while developing flavor and retaining its texture. Sautéing is often used for vegetables and small pieces of meat, ensuring that they cook evenly and stay tender.

Searing refers specifically to the process of cooking the surface of food at high heat to create a caramelized crust, which is typically the first step before further cooking methods are applied. Pan frying involves using more fat and lower heat, leading to a longer cooking time and often resulting in a more fully cooked item, unlike sautéing, which focuses on speed and maintaining the food's integrity. Browning is a broader term that signifies achieving a golden color through direct heat, which can occur in various cooking methods, but does not strictly align with the specific technique of cooking in a small amount of fat over high heat.