What does the culinary term 'gratinée' refer to?

The culinary term 'gratinée' refers to the technique of glazing the top of a dish using a broiler, which gives it a beautifully browned and crisp texture. This is typically achieved by sprinkling a layer of breadcrumbs, cheese, or a mixture of both over a dish and then placing it under high heat to create a golden crust. This method adds not only visual appeal but also enhances the dish's flavor and texture.

Using the broiler for gratinée is a common practice in various cuisines, especially for dishes like gratins, casseroles, or soufflés, where a contrasting texture and taste from the crunchy topping is desired. This technique showcases the importance of finishing steps in cooking that elevate the dish beyond its initial preparation.

The other options describe different techniques, such as frying food, braising meats, and decorating sauces, which do not align with the specific definition of 'gratinée.' By understanding this method, cooks can effectively create and finish dishes that are both visually stunning and satisfyingly delicious.