SAMPLE ASSESSMENT MATERIALS (SAMs)

SAMPLE ASSESSMENT MATERIALS (SAMs) HC3D2 - Level 3 Diploma in Advanced Professional Cookery (601/6997/7) HC3ED2 - Level 3 Extended Diploma in Advanced Professional Cookery (601/6998/9) Version 1

External Sample Assessment Material There are two written exams for this qualification. The examination will consist of a written paper with two sections, A and B. Learners will have to complete both sections and there will be no optional questions in either section. Section A consists of a blend of multiple choice and short response questions which will assess knowledge and understanding across the breadth of mandatory units. Section B will largely include extended response questions. Each of these will challenge learners in the application of knowledge and understanding, in a practical technical context. Real-life case studies, scenarios and client examples are used to set the scene and provide the basis for the objective assessment of applied knowledge and understanding. Photographs and diagrams are used where applicable to bring the examination to life. The questions in Section B will vary year on year and will cover the full breadth of mandatory content over time. Learners will be required to answer all of the questions in Section B. All mandatory units are assessed in each and every examination. The full breadth of mandatory content will be covered over the life of the qualification. The mandatory units assessed in Paper 1 (EX.1) and Paper 2 (EX.2) are set out below: External examination (HC3D2.EX1) Units covered External examination (HC3D2.EX2) Units covered UHC93M - Planning for preparing, cooking and finishing dishes UHC11M - Food safety for catering UHC13M - Advanced poultry and game UHC12M - Advanced meat and offal UHC14M - Advanced fish and shellfish UHC15M - Advanced vegetable and vegetarian dishes External examination (HC3ED2.EX1) Units covered UHC93M - Planning for preparing, cooking and finishing dishes UHC11M - Food safety for catering UHC13M - Advanced poultry and game External examination (HC3ED2.EX2) Units covered UHC12M - Advanced meat and offal UHC14M - Advanced fish and shellfish UHC15M - Advanced vegetable and vegetarian dishes

External Sample Assessment Material HC3D2 - Level 3 Diploma in Advanced Professional Cookery (601/6997/7) HC3ED2 - Level 3 Extended Diploma in Advanced Professional Cookery (601/6998/9) Please write clearly in block capitals. Centre number Learner number Surname Other names Learner signature Date SAMPLE EXAM QUESTIONS Time allowed: Instructions Use black ink. Answer all questions. You must answer questions in the spaces provided. Do all rough work in this book. Cross through any work you do not want to be marked. Information There are two sections to this paper. Both sections should be attempted. The marks for the questions are shown in brackets. Advice Please read each question carefully before answering.

SECTION A 16 Marks Answer ALL questions. Write your answers in the spaces provided. You have been asked to prepare a briefing list for several commis chefs who will be assisting you. 1 (a) From the options listed below, select the most appropriate action for the chef de partie to take at the end of the briefing: (1 mark) A agree timescales B assign responsibilities C issue equipment lists D issue ingredients E start mise en place Total for Question 1 = 1 mark

Joseph is looking to introduce a range of different meat cuts to the menu of his restaurant. 2 (a) From the options listed below, select the one which indicates the most suitable method of cooking for a dish containing scrag end of mutton: (1 mark) A baking B frying C grilling D roasting E stewing Total for Question 2 = 1 mark

You have been asked to label and store a selection of meat in preparation for tonight s dinner service. 3 (a) From the options listed below, select the name of the meat cut shown in Figure 1: Figure 1 (1 mark) A escalope B fillet C rump D silverside E sirloin Total for Question 3 = 1 mark

You ve been asked to prepare, cook and finish poached halibut over a bed of steamed fennel. The recipe card is shown below: Poached Halibut and Steamed Fennel (serves 4 people) Halibut fillets x 240 grams Fennel x 75 grams Fish stock x 3 litres Carrots x 225 grams Onions x 175 grams Parsley Stalks x 125 grams 4 (a) From the options listed below, select the amount of halibut and parsley stalks required for serving 12 people: (1 mark) A 650 grams and 350 grams B 675 grams and 350 grams C 700 grams and 375 grams D 720 grams and 375 grams E 750 grams and 375 grams Total for Question 4 = 1 mark

Following a recent visit by the local borough council, the Environmental Health Officer has issued an improvement notice. They have specifically cited a lack of due diligence records as a reason for issuing an improvement notice. 5 (a) From the options listed below, and in accordance with Food Safety law, select the option which summarises the meaning of due diligence in practice: (1 mark) A B being certain in one s mind that everything has been done to prevent an outbreak of food poisoning changing key systems and controls to prevent an outbreak of food poisoning C D E doing everything reasonably possible to prevent an outbreak of food poisoning evaluating the processes and procedures in place to prevent an outbreak of food poisoning reallocating roles and responsibilities to prevent an outbreak of food poisoning Total for Question 5 = 1 mark

You have been asked to prepare a range of fish cuts for cooking and service at tomorrow s fish dinner. 6 (a) From the options listed below, select the cut of flat fish that is neatly folded and trimmed: (1 mark) A delice B medallion C paupiette D supreme E troncon Total for Question 6 = 1 mark

As of December 2014, under European legislation, it became a legal requirement for food businesses to provide allergy related information on food packaging. 7 (a) From the options listed below, select the one which lists two commonly associated allergens: (1 mark) A crustacean and milk B fruits and vegetables C meat and soya D nuts and vegetables E sesame seeds and meat Total for Question 7 = 1 mark

13 (a) Explain two reasons why it is important to eat more fish or shellfish as part of a healthier diet. (2 marks) Total for Questions 11, 12 and 13 = 6 marks TOTAL FOR SECTION B = 16 MARKS

SECTION B 20 Marks Answer ALL questions. Write your answers in the spaces provided. The Head Chef of a popular restaurant has been approached by a customer who wishes to have a vegetarian buffet organised for their summer garden party. The customer wishes to see a colourful and healthy selection of food on the menu, including a number of non-dairy items to cater for her vegan guests. The customer would like a selection of canapés as well as vegetarian dishes for the formal sit-down meal. 14 (a) In line with the brief above, specify four menu ideas: two canapés and two main meals. (4 marks) 15 (a) Explain three benefits of eating vegetables in terms of their nutritional value. (3 marks)

16 (a) Justify three reasons for your choice of vegetable dishes or canapés. (3 marks) Total for Questions 10 = 14, 15 and 16 = 10 marks

Farzai has recently taken over a fish and shellfish restaurant in Market Harborough. He has won numerous awards for his strict use of sustainable fish and shellfish which are healthily cooked yet imaginative in flavour. One of his first tasks is to provide new menu ideas for a fish festival due to take place in late September. A number of judges will attend this festival. 17 (a) In line with the information contained within the brief above, specify two suitable fish and two suitable shellfish dishes for the menu. You must provide two fish and two shellfish dishes for consideration. (4 marks) 18 (a) In line with the information contained within the brief above, explain two suitable ways of cooking fish dishes and two suitable, and different, ways to cook shellfish dishes. (4 marks)

19 (a) Describe two steps to take as part of the mise en place arrangements. (2 marks) Total for Question 17, 18 and 19 = 10 marks TOTAL FOR SECTION B = 20 MARKS TOTAL FOR PAPER = 36 MARKS END OF EXAM

Marking Guide Section A You have been asked to prepare a briefing list for several commis chefs who will be assisting you. Q1 (a) From the options listed below, select the most appropriate action for the chef de partie to take at the end of the briefing: UHC93M LO1 A B C D E agree timescales assign responsibilities issue equipment lists issue ingredients start mise en place Multiple Choice Question Answer Incorrect answer because the chef de partie would carry out a briefing before agreeing work timescales. Correct answer because this is the first task to address once the briefing has been carried out. Incorrect answer because the chef de partie would assign responsibilities before issuing equipment lists. Incorrect answer because the chef de partie would assign responsibilities before issuing ingredients. Incorrect answer because the chef de partie would carry out this task last.

Joseph is looking to introduce a range of different meat cuts to the menu of his restaurant. Q2 (a) From the options listed below, select the one which indicates the most suitable method of cooking for a dish containing scrag end of mutton: UHC12M LO1 A B C D E baking frying grilling roasting stewing Multiple Choice Question Answer Incorrect answer because this is not the most suitable method for cooking scrag end of mutton. Incorrect answer because this is not the most suitable method for cooking scrag end of mutton. Incorrect answer because this is not the most suitable method for cooking scrag end of mutton. Incorrect answer because this is not the most suitable method for cooking scrag end of mutton. Correct answer because this is the most suitable method for cooking scrag end of mutton.

You have been asked to label and store a selection of meat in preparation of tonight s dinner service. Q3 (a) (a) From the options listed below, select the name of the meat cut shown in Figure 1: Figure 1 UHC11M LO2 A B C D E escalope fillet rump silverside sirloin Multiple Choice Question Answer Incorrect answer because this is not the meat cut shown in Figure 1. Incorrect answer because this is not the meat cut shown in Figure 1. Correct answer because this is the meat cut shown in Figure 1. Incorrect answer because this is not the meat cut shown in Figure 1. Incorrect answer because this is not the meat cut shown in Figure 1.

You have been asked to prepare, cook and finish poached halibut over a bed of steamed fennel. The recipe card is shown below: Poached Halibut and Steamed Fennel (serves 4 people) Halibut fillets x 240 grams Fennel x 75 grams Fish stock x 3 litres Carrots x 225 grams Onions x 175 grams Parsley Stalks x 125 grams Q4 (a) From the options listed below, select the amount of halibut and parsley stalks required for serving 12 people: UHC14M LO2 A B C D E 650 grams and 350 grams 675 grams and 350 grams 700 grams and 375 grams 720 grams and 375 grams 750 grams and 375 grams Multiple Choice Question Answer Incorrect answer because this is not the correct amount of halibut and parsley stalks required to serve 12 people. Incorrect answer because this is not the correct amount of halibut and parsley stalks required to serve 12 people. Incorrect answer because this is not the correct amount of halibut and parsley stalks required to serve 12 people. Correct answer because this is the correct amount of halibut and parsley stalks required to serve 12 people. Incorrect answer because this is not the correct amount of halibut and parsley stalks required to serve 12 people.

Following a recent visit by the local borough council, the Environmental Health Officer has issued an improvement notice. They have specifically cited a lack of due diligence records as a reason for issuing an improvement notice. Q5 (a) From the options listed below, and in accordance with Food Safety law, select the option which summarises the meaning of due diligence in practice: UHC11M LO1 A B C D E Multiple Choice Question being certain in one s mind that everything has been done to prevent an outbreak of food poisoning changing key systems and controls to prevent an outbreak of food poisoning doing everything reasonably possible to prevent an outbreak of food poisoning evaluating the processes and procedures in place to prevent an outbreak of food poisoning reallocating roles and responsibilities to prevent an outbreak of food poisoning Answer Incorrect answer as this is not a summary of due diligence. Incorrect answer as this is not a summary of due diligence. Correct answer as this is a summary of due diligence. Incorrect answer as this is not a summary of due diligence. Incorrect answer as this is not a summary of due diligence.

You have been asked to prepare a range of fish cuts for cooking and service at tomorrow s fish dinner. Q6 (a) From the options listed below, select the cut of flat fish that is neatly folded and trimmed: UHC14M LO1 A B C D E delice medallion paupiette supreme troncon Multiple Choice Question Answer Correct answer because this is the correct preparation method. Incorrect answer because this is the wrong preparation method Incorrect answer because this is the wrong preparation method Incorrect answer because this is the wrong preparation method Incorrect answer because this is the wrong preparation method

As of December 2014, under European legislation, it became a legal requirement for food businesses to provide allergy related information on food packaging. Q7 (a) From the options listed below, select the one which lists two commonly associated allergens: UHC14M LO1 A B C D E crustacean and milk fruits and vegetables meat and soya nuts and vegetables sesame seeds and meat Multiple Choice Question Answer Correct answer because these are listed as 2 of the most common allergies. Incorrect answer because these are not listed as the most common allergies. Incorrect answer because these are not listed as the most common allergies. Incorrect answer because these are not listed as the most common allergies. Incorrect answer because these are not listed as the most common allergies.

You are responsible for the sourcing, ordering, store management and inventory of all foodstuffs. Food costs are due to increase and you wish to increase the knowledge of all kitchen staff as to the implementation of your food delivery instructions. Q8 (a) State a problem that could occur upon delivery of food items. UHC11M Answer LO5 Award 1 mark for any one problem which could occur upon taking receipt of items. Examples include: Total marks Food arrives in damaged packaging A delivery of mackerel has arrived and the skin is slimy to the touch Delivery vehicle is dirty Delivery documentation is inaccurate Delivery of fresh and frozen food has arrived frozen goods are beginning to defrost Chilled food arrives at 9 degrees Canned goods arrive and several cans have blown Fresh herbs arrive in their pots but several have begun to wilt 1 mark Additional guidance Learners with other responses should be credited with the mark as long as their response aligns with the information provided within the vignette. Do not award marks for 0 marks to be awarded for responses which lack credibility or plausibility. No marks should be awarded for responses which are outside of the scope as stated in the vignette above.

You are responsible for the sourcing, ordering, store management and inventory of all foodstuffs. Food costs are due to increase and you wish to increase the knowledge of all kitchen staff as to the implementation of your food delivery instructions. Q9 (a) Explain how you would deal with a problem when taking delivery of various food items. UHC11M LO5 Answer Total marks Award 1 mark for any one explanation as to how to deal with problems during the delivery of food items. Examples include: Check food for interior damage, follow company procedures for accepting/refusing delivery documentation, inform supervisor/manager Refuse delivery if smell is pervasive and significantly affects each product, liaise with supervisor/manager, documentation to be amended Report to driver, depending on the level of uncleanliness check whether this has affected product quality, inform supervisor/manager, liaise with delivery company Correct the documentation, agree with delivery driver, sign and date documentation and inform supervisor/manager Prioritise the storage of frozen food, seek assistance from colleague, inform driver, annotate delivery documentation, report to supplier after liaising with manager Expedite the storage of fresh food immediately, annotate the delivery documentation, report to supervisor, recommend future monitoring Check entire selection of canned goods, check best before dates, reject those cans which have blown, check for other partially blown cans, report to driver, annotate documentation, report to supervisor/manager Check temperature of delivery vehicle, seek authorisation to accept/reject the herbs from supervisor/manager, annotate delivery documentation 1 mark

Additional guidance Learners with other responses should be credited with the mark as long as their response aligns with the information provided within the vignette. Do not award marks for 0 marks to be awarded for responses which lack credibility or plausibility. No marks should be awarded for responses which are outside of the scope as stated in the vignette above.

You are responsible for the sourcing, ordering, store management and inventory of all foodstuffs. Food costs are due to increase and you wish to increase the knowledge of all kitchen staff as to the implementation of your food delivery instructions. Q10 (a) Recommend a solution for preventing reoccurrences of issues with the delivery of food items. UHC11M LO5 Answer Total marks Award 1 mark for any one suitable solution in order to prevent a reoccurrence of the issues identified during the delivery of food items. Examples include: Ensure standard operating procedures are in place and agreed with suppliers Agree expectations with suppliers, formally and in writing Regular audit of suppliers to confirm the standard in place matches the requirements of the company Regular communications with suppliers to prevent or mitigate the impact of problems Annual/frequent review of suppliers where problems persist and are not addressed 1 mark Additional guidance Learners with other responses should be credited with the mark as long as their response aligns with the information provided within the vignette. Do not award marks for 0 marks to be awarded for responses which lack credibility or plausibility. No marks should be awarded for responses which are outside of the scope as stated in the vignette above.

You are working at a fish restaurant and have been asked to prepare a range of training materials for the commis chefs. The Head Chef has specifically asked you to prepare materials which focus on improving the knowledge of your team with regard to healthy eating, food safety and sustainability. Q11 (a) List two quality points you would look for when receiving a fresh delivery of fish. UHC14M LO1 Answer Award one mark for any two of the following quality points to look for when receiving a delivery of fish: Fish the eyes should be clear and raised (not sunken into the cavity) no unpleasant or overly pungent smell (ammonia) skin should be moist, not slimy bright and pink gills firm in texture no external damage for examples torn flesh or cuts to the skin or damage to the fins firmly attached and shiny scales if thawed, the flesh should be firm Total marks 2 marks Additional guidance Other plausible and credible answers may be given as long as they are in line with the vignette provided above. Do not award marks for 0 marks for information which is inconsistent with the responses shown above.

You are working at a fish restaurant and have been asked to prepare a range of training materials for the commis chefs. The Head Chef has specifically asked you to prepare materials which focus on improving the knowledge of your team with regard to healthy eating, food safety and sustainability. Q12 (a) Describe two ways in which you would demonstrate effective food safety practices when preparing fish or shellfish. UHC14M LO2 Answer Award 1 mark for describing any two of the following food safety practices when preparing fish and shellfish: wash hands prior to and between tasks when preparing fish and shellfish; use clean and properly maintained equipment (boards, knives and other utensils); ensure safe storage of fish and shellfish between the preparation of tasks; wear a full clean uniform at all times to prevent food contamination; ensure hair is tied back, nails are clean and short and minimal make-up and jewellery is worn (in line with organisations procedures); minimal use of perfume/after-shave to avoid tainting the delicate fish/shellfish (in line with organisations procedures); ensure work preparation, utensils and other equipment is well maintained and clean. Total marks 2 marks Additional guidance Other plausible and credible answers may be given as long as they are in line with the vignette provided above. Do not award marks for 0 marks for information which is inconsistent with the responses shown above.

You are working at a fish restaurant and have been asked to prepare a range of training materials for the commis chefs. The Head Chef has specifically asked you to prepare materials which focus on improving the knowledge of your team with regard to healthy eating, food safety and sustainability. Q13 (a) Explain two reasons why it is important to eat more fish or shellfish as part of a healthier diet. UHC14M LO1 Answer Total marks Award 1 mark for any two reasons to a max of 2 marks: healthier option to red meat (or meat in general) high source of protein which leads to skin and tissue regeneration high in vitamins, minerals and nutrients (e.g. B1, B3, B12, D, zinc, iodine) low in saturated fat and high in polyunsaturated fats low in carbohydrates which aids a healthier balanced diet good source of long-chain omega fatty acids (promotes brain activity) overall health benefits on body (clear skin, healthy heart, healthy eyes and good strong bones) 2 marks Additional guidance Other plausible and credible answers may be given as long as they are in line with the vignette provided above. Do not award marks for 0 marks for information which is inconsistent with the responses shown above.

The Head Chef of a popular restaurant has been approached by a customer who wishes to have a vegetarian buffet organised for their summer garden party. The customer wishes to see a colourful and healthy selection of food on the menu, including a number of non-dairy items to cater for her vegan guests. The customer would like a selection of canapés as well as vegetarian dishes for the formal sit-down meal. Q14 (a) In line with the brief above, specify four menu ideas: two canapés and two main meals. UHC15M LO1/LO2 Answer Total marks Award 1 mark each for identifying two canapés ideas. Examples include: mushroom stuffed with haloumi cheese or cherry tomatoes stuffed with pesto and feta cheese amuse bouche (mini rice balls, tomato and feta cheese marinated in pesto) sweetcorn beignets, baked olives with feta or red onion and chilli bhajis thai chilli, chilli and lime cups or mini mushroom/tomato tartlets palmiers, bruschetta, vegan spicy sushi rolls and root vegetable crostini blinis (served with horseradish and roasted peppers and/or mushrooms) Award 1 mark each for identifying two main meal ideas. Examples include: grilled asparagus brushed with melted butter (with garlic) stuffed tomatoes / peppers / mushrooms / aubergines ratatouille with spiced couscous spiced cauliflower roast (served with low or reduced fat mint yoghurt) butternut squash, chestnut and lentil cakes vegetable fritters mini sweet potato and red onion tartlets 4 marks

Additional guidance For Q14a (a) Other suitable examples are acceptable as long as they align with the vignette and are based on the correct classification. Do not award marks for 0 marks to be awarded for responses which are either clearly incorrect or which do not fit the vignette above.

The Head Chef of a popular restaurant has been approached by a customer who wishes to have a vegetarian buffet organised for their summer garden party. The customer wishes to see a colourful and healthy selection of food on the menu, including a number of non-dairy items to cater for her vegan guests. The customer would like a selection of canapés as well as vegetarian dishes for the formal sit-down meal. Q15 (a) Explain three benefits of eating vegetables in terms of their nutritional value. UHC15M LO1/LO2 Answer Total marks Award 1 mark for any three of the following benefits in eating vegetables as to their nutritional value: They contain Vitamin C - maintains healthy tissue generation within the body; They contain Vitamin A maintains vision, skin development and the immune system; Some contain Folic Acid (dark green vegetables such as broccoli, spinach, asparagus and Brussels sprouts). Folic Acid generates healthy red blood cells and is vital for maintaining the nervous system; They contain Fibre maintains a healthy digestive system; They contain Potassium maintains a healthy blood pressure/circulatory system/nervous system They contain Magnesium maintains healthy bones and teeth. 3 marks Additional guidance For Q15 (a) other suitable garnishes, accompaniments or finishing methods are acceptable. Do not award marks for 0 marks to be awarded for responses which are either clearly incorrect or which do not fit the vignette above.

The Head Chef of a popular restaurant has been approached by a customer who wishes to have a vegetarian buffet organised for their summer garden party. The customer wishes to see a colourful and healthy selection of food on the menu, including a number of non-dairy items to cater for her vegan guests. The customer would like a selection of canapés as well as vegetarian dishes for the formal sit-down meal. Q16 (a) Justify three reasons for your choice of vegetable dishes or canapés. UHC15M Answer LO1/LO2 Award 1 mark each justification as to their suitable their choice of vegetable dishes or canapés: Total marks ease with which dishes can be prepared speed with which dishes can be prepared some require no cooking dishes can be stored at ambient temperature thereby minimising demands on the fridge appealing to the client in terms of appearance, colour, smell, flavour and/or shape/size various and flavourful varieties of vegetables available (all season) certain vegetables can soak up a lot of flavour (e.g. mushrooms, peppers) thereby allowing them to be creatively prepared (marinating) and cooked 3 marks Additional guidance For Q16 (a) learners must provide suitably structured explanations and descriptions. Do not award marks for 0 marks to be awarded for responses which are either clearly incorrect or which do not fit the vignette above.

Farzai has recently taken over a fish and shellfish restaurant in Market Harborough. He has won numerous awards for his strict use of sustainable fish and shellfish, which are healthily cooked yet imaginative in flavour. One of his first tasks is to provide new menu ideas for a fish festival due to take place in late September. A number of judges will attend this festival. Q17 (a) In line with the information contained within the brief above, specify two suitable fish and two suitable shellfish dishes for the menu. You must provide two fish and two shellfish dishes for consideration. UHC14M LO1 / LO2 Answer Total marks Award 1 mark for two healthy and imaginative fish dishes and two shellfish dishes (up to 4 marks) containing any of the following fish or shellfish Fish type Fish Shellfish Suitable dish Bass, Basa, Seabass, Bream/Black Bream, Brill, Coley, Dab, Flounder, Gurnard, Hake, Haddock, Herring, John Dory, Mackerel, Megrim, Mullet, Plaice, Pollock, Salmon, Sardine, Sprat, Sole (various), Trout (various), Turbot, Whiting Clam, Cockles, Crab (various), Cuttlefish, Crawfish, Lobster, Langoustine, Scampi, Scallops, Mussels, Oysters, 4 marks Additional guidance Do not award marks for 0 marks to be awarded for insufficient information which would not satisfy the requirements of the vignette.

Farzai has recently taken over a fish and shellfish restaurant in Market Harborough. He has won numerous awards for his strict use of sustainable fish and shellfish, which are healthily cooked yet imaginative in flavour. One of his first tasks is to provide new menu ideas for a fish festival due to take place in late September. A number of judges will attend this festival. Q19 (a) Describe two steps to take as part of the mise en place arrangements. UHC14M LO2/LO3 Answer Total marks Award 1 mark for any two descriptions along the following lines: Outline the ingredients required, including the necessary weights and measurements Place necessary ingredients in pre-portioned containers and have them within easy reach Specify the timescales for preparing and cooking each dish, be sure to include sealing/searing of scallops (if appropriate) Preparation methods (including timescales) to be clearly specified on the mise en place workplan Have the necessary tools (filleting knives, boards, cloths) and equipment (pans, oven, bowls, mixers) available and set to the appropriate temperature on time Be prepared to adjust the mise en place workplan should any unforeseen events occur (e.g.- oven not working properly or lack of ingredients due to over use by other chefs) The need for clarity and effectively communicating with other chefs and sous/head chef so that dishes are prepared ready for the pass on time (and in concert with other chefs) The need for accuracy in terms of dishes required, including appropriate seasoning and garnishes this will prevent wasting time, customer complaints, lost orders and missing timescales for food going to the pass 2 marks Additional guidance For Q19 (a), learner responses must be suitably structured in the form of descriptions. In addition, other plausible and credible responses are appropriate.

Do not award marks for 0 marks to be awarded for insufficient information which would not satisfy the requirements of the vignette.