1. What is the definition?
2. Best types/cuts of food to Saute?
3. What is the goal in sauteing?
I'm new to rouxe and I'm just starting to get the hang of these culinary terms.
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
You are in luck. We have a whole lesson in the cooking school:
I'd start with the first lesson in the Dry Heat section called pan frying though so that you learn the context.
If you are looking to learn to cook, this is where you should spend your time - in the Rouxbe Cooking School.
If you have any questions at all, please don't hesitate to ask.
You can saute most foods from proteins to vegetables. The only things that I would not saute are delicate foods like some fish. Shellfish is okay (e.g. sauteed prawns/shrimp because these are not that delicate and won't fall apart when tossed quickly over higher heat).
In short, you saute because these are smaller pieces of food and you want a quick cook. Larger pieces will be pan fried or seared and finished with other dry (e.g. oven) or moist-heat (e.g. braise, pot roast, etc.).
Hope this helps. I'd watch the whole dry heat section and I think you will start to better understand.