You should see two questions from the various Ingredient, Process, and Other questions that fall under Troubleshooting.  I think these questions are slightly easier to answer fully, as long as you consider the multiple aspects of the question and the relative weights given to each sub-section. Make sure you address all components of the question completely.

And keep in mind that good answers can change over time to reflect changes in brewing.  When I first started grading exams, I saw the “Fruitiness” in the T1 Characteristics question.  My experienced grading partner pointed out that the common answers described various  types of yeast fruitiness:  Weizen, Wit, Saison, English ale, etc.  Better answers also covered the dark fruits that may arise from Special B and other dark roasted grains, and the citrus that comes from certain hops.  Today, years later, better answers should include much more on the various fruitiness aspects that are coming from new-age, hybridized hops.