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.
A shortening is a solid fat, at room temperature, which is used to make/bake certain pastries and sweets. By using shortening the pastry will not be soft nor elastic, instead it will be set or in other-words crumbly. Such effects are often desired. The volume to weight conversion for vegetable shortening is 1 US cup to 205 grams, or 1 US cup to 7.2 ounces (oz) net weight, at its solid consistency. Convert shortening culinary measuring units between US cup (cup us) and ounces (oz) of shortening but in the other direction from ounces into US cups.