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Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
This table of bases gives the values of 0 to 1296 in bases 2 to 36, using A−Z for 10−35. "Base" (or "radix") is a term used in discussions of numeral systems which use place-value notation for representing numbers. Base 10 is in bold. All 10s are in italic
Faldstool (from the O.H. Ger. falden or falten, "to fold," and stuol, Mod. Ger. Stuhl, "stool"; from the medieval Latin faldistolium derived, through the old form fauesteuil, from the Mod. Fr. fauteuil) is a portable folding chair, used by a bishop when not occupying the throne in his own cathedral, or when officiating in a cathedral or church ...
Several geometries of folding table that can be collapsed into a smaller volume (e.g., a TV tray, which is a portable, folding table on a stand) Heights ranging up and down from the most common 18–30 inches (46–76 cm) range, often reflecting the height of chairs or bar stools used as seating for people making use of a table, as for eating ...
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
Pipe (fluid conveyance) Drain pipe of the Louvre. A pipe is a tubular section or hollow cylinder, usually but not necessarily of circular cross-section, used mainly to convey substances which can flow — liquids and gases ( fluids ), slurries, powders and masses of small solids.