3.2.1.2 Fats — AQA Food Preparation and Nutrition 8585

Differentiate between saturated and unsaturated fats (both monounsaturated and polyunsaturated).
Explain the physiological functions and main dietary sources of fats.
Analyze the health effects of fat deficiency and excess, and state related dietary reference values.
Apply food preparation skills to make, shape, and finish pastry, including utilizing a food processor.
Adapt cooking methods to reduce overall fat content, such as by grilling instead of frying or baking instead of roasting.
Modify existing recipes to reduce their total fat content.

Fats