Which cooking method cooks food quickly, often uncovered, in a very small amount of fat over high heat?

Sautéing is the correct answer because it involves cooking food quickly in a small amount of fat over high heat. This method is characterized by the rapid cooking process which allows food to develop flavor through browning. Sautéing is typically done in a wide, shallow pan, which allows for the food to be spread out, ensuring that it cooks evenly and quickly. The high heat also helps to seal in moisture and flavor, making the food more appealing.

In contrast, frying typically involves a larger amount of fat and can sometimes involve cooking food that is submerged in oil, which is different from the minimal fat used in sautéing. Poaching involves cooking food gently in water or broth at a lower temperature, which does not lend itself to quick cooking methods like sautéing. Steaming uses water vapor to cook food, which is also a much gentler method than the high heat associated with sautéing. This distinction highlights why sautéing is the preferred method in this scenario for fast cooking with minimal fat.