vegetables such as carrots and potatoes might be parboiled before they are sauted with other vegetables so that all of the vegetables are done at the same time. Roasting What is it: Cooking vegetables slowly in an oven with dry heat. Helpful hints: When vegetables are roasted, they are usually tossed first in oil or melted butter. High-temperature roasting (400F to 450F) results in well-browned food. Sauting What is it? Cooking vegetables quickly in a small amount of fat over relatively high heat. Helpful hints: Chefs constantly shake saut pans during cooking to keep the food from sticking. Naturally tender vegetables, such as onions, peppers, mushrooms, and zucchini, can be cut up and sauted very quickly. Hard vegetables such as carrots, broccoli, and cauliflower, may benefit from a blanching to soften them slightly before sauting. Steaming What is it? Cooking food on a rack above, not in, boiling or simmering liquid, usually water. Helpful hints: Cooking vegetables in the oven en papillote, or encased in parchment paper or foil packets with a bit of liquid, is also a form of steaming. Stir-frying What is it? Cooking small pieces of food quickly in a wok or skillet in a small amount of oil over high heat, stirring constantly. Helpful hints: Most vegetables are stir-fried just until tender-crisp. Organized preparation is essential for successful stir-frying. All chopping and slicing of meat and vegetables must be done ahead of time. Seasoning ingredients must be measured out and mixed, where necessary, before heating the