1. List 2 classical and 2 contemporary seafood dishes along with the type of fish and the style of cooking used for each dish. Classical Name Type of fish Description / Style of cooking used Contemporary Name Type of fish Description / Style of cooking used Question 2. Explain the following styles of cooking and give examples of corresponding dishes and seafood that may be used. (30-50 words each) Style of cooking Processes Menu examples and accompaniments Poaching (Deep and shallow) Deep-frying Steaming Whole baked Grilling Shallow frying Sous Vide Question 3: Provide 1-2 example/s for the following categories of seafood: Classification Examples Finfish Flat and Round fish. Oily and white fish. Freshwater and Saltwater fish. Crustaceans Crabs Prawns Bugs Mollusc Univalve Bivalve Soft-bodied Question 4: Below are examples of a few commonly used food labels in the hospitality industry. Please explain below what the labels tell you. (30 to 50 words) a. Best before: b. Use by: c. Use first: d. What is 'FIFO', and why do we use stock rotation in the Food Service industry? (30 to 50 words) Question 5. Briefly explain quality indicators for the following parts of fish. Quality Indicators Explanation 1. Flesh: 2