Which of the following is one of the first steps in sautéing a product?

In sautéing, ensuring that the pan is hot is crucial because a hot pan allows for the immediate searing of the food, which helps to achieve a desirable caramelization and browning effect on the surface of the ingredients. This initial high temperature facilitates the Maillard reaction, enhancing the flavor and texture of the food being cooked. Additionally, a hot pan helps prevent the food from sticking, as it promotes an even distribution of heat, allowing the food to cook properly without becoming soggy.

While the temperature of the fat is also important and should be hot when adding the food, the first step is to ensure the pan itself is adequately heated. If the pan isn't hot enough, adding cold ingredients can drastically lower the temperature of the cooking surface, leading to uneven cooking and undesirable results. Therefore, starting with a hot pan sets the foundation for successful sautéing.