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 any type of fat (butter, lard, hydrogenated vegetable oil) that is used for pastry to create a crumbly texture. This is good for a pie crust. Usually it's used f â¦ irm not liquid depends on the recipe.