Saute is a French word meaning "to jump". Food is sauteed by placing it in a skillet over medium high to high heat along with a small amount of fat (oil, lard, butter, etc.). The food is then stirred rapidly and acquires a browned layer, which is carmelization. You know you are sauteeing rather than sweating when you hear the tell-tale sizzle when the food hits the pan. No sizzle? Turn up the heat!