Which cooking method involves cooking food quickly in a small amount of fat over high heat?

Sautéing is the cooking method that involves cooking food quickly in a small amount of fat over high heat. This technique is characterized by the use of a skillet or frying pan, where a small quantity of oil or fat is heated until it shimmers. The food, usually in smaller pieces, is then added to the hot fat, allowing it to cook rapidly while developing flavor and a desirable texture.

Sautéing is particularly effective for cooking vegetables, meats, and seafood because the high heat helps to brown the food, enhancing its flavor and appearance. The quick cooking time also helps to retain the food's nutrients, making it a healthy option. This method is often used in a variety of cuisines and dishes, allowing for versatility and creativity in meal preparation.

In contrast, boiling and poaching involve cooking food in water or another liquid, while baking uses dry heat in an oven. These methods do not match the quick, high-heat key characteristics of sautéing.