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.
Whether or not your recipe calls for shortening, you can replace all of the butter for vegetable shortening. Shortening lacks the flavor and color of butter, but it yields a pure white frosting with a stiffer consistency. Use shortening in equal parts to the butter called for in your recipe.