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.
Shortening is partially hydrogenated oil. it's usually vegetable oil that has gone through a hydrogenation process to make it thicker and solid.It is really, really bad to eat this! This is the process that creates trans fats, which are even worse than saturated fat.hortening is partially hydrogenated oil. it's usually vegetable oil that has gone through a hydrogenation process to make it thicker and solid. It is really, really bad to eat this!