There Are Several Guidelines for Sautéing and Pan-Frying Meats

Multiple Choice

There are several guidelines for sautéing and pan-frying meats. Which of the following is not one of them?

A) Use only tender cuts of meats for sautéing.
B) Do not flip or toss the meat more than necessary.
C) Use whole butter because of its excellent resistance to burning.
D) Smaller or thinner pieces of meat require higher heat than larger or thicker pieces.