You decide that you want to serve fish as your entree at a catering function chef a says that firm fish are easier to sauté chef b says delicate fish are easier to sauté

Firm fish are easier to saute.

Explanation:

Firm fish will stay together in the pan, which helps in creating a seared outside. Delicate fish will flake and fall apart, and won't properly saute to create a crisped, fried outside. Delicate fish is also easier to overcook, so having to shift around the flaked fish to sear it will dry out the dish.

for many centuries, the catholic church has been a patron of the arts. the church has used various scientific methods to maintain its power.

not 100% sure though!