How do sautéing and pan-frying differ in heat, fat amount, and technique?

• A. Sautéing uses low heat with a lot of fat; pan-frying uses high heat with little fat.
• B. Sautéing uses medium heat with moderate fat and frequent turning.
• C. Sautéing uses low heat and minimal fat, with frequent stirring.
• D. Sautéing uses high heat with a small amount of fat and quick tossing; pan-frying uses moderate heat with more fat and less frequent turning.

Answer: (D)