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.
In baking, shortening cannot replace vegetable oil in a recipe. This is because shortening is considered a solid fat and vegetable oil is a liquid fat, exchanging one for the other will negatively affect the taste and texture of your baked good.
Cooking oil, lard, cooking spray, and butter or margarine are used as substitutes for shortening. When substituting for shortening, bakers can expect to see changes in the texture and color of baked goods. Continue Reading.