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.
Quick Answer. Butter or margarine are the most common products which can be used as a substitute for shortening in recipes in approximately equal amounts. Other products which can be used include vegetable oil and olive oil, but only if the shortening is to be melted, as for frying. Continue Reading.