Colin is making a braise for a catered lunch. how should colin prepare the vegetables for the braise? a. pureed b. cut into large pieces c. cut into smaller pieces d. cooked seperately beforehand

C. cut into smaller pieces

Explanation:

In short, to sauté is to fry the vegetables (and some other foods) all the time and quickly with just a little hot fat so that they gain color, flavor and texture. This frying is not by immersion, that is, it is not to cover the vegetables with the fat, it is just enough to involve the vegetables to be sautéed, so that they are all "wet" by the fat. For this reason, it is important to cut the vegetables into small pieces, so that the frying is uniform.

by immersion, that is, it is not to cover the food with the fat, it is just enough to involve the food to be sautéed, that they are all "wet" by the fat.