Instructional coordinators need to clearly explain changes in the curriculum and teaching standards to teachers, principals, and school staff. Decisionmaking skills. Instructional coordinators must be able to make sound decisions when recommending changes to curriculums, teaching methods, and textbooks.
Cooking. In cooking, shortening can be substituted for vegetable oil in a 1-to-1 ratio. Shortening is better as a substitute for vegetable oil than butter for frying, as shortening has a very high smoke point. Butter tends to burn too quickly.
Trans Fat. Vegetable shortening is a solid fat made from vegetable oils, so it is rich in fat. Of the 13 grams of total fat found in shortening, 3 grams comes from saturated fat. However, shortening undergoes a chemical process, called hydrogenation, to make it solid at room temperature, and this process leads to the generation of trans fats.