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 strange quesiton, but it has been in my head for more than a week: I have used lard, butter, ghee, cornoil, peanut oil, grapeseed oil ...etc, etc. for cooking, but I have never used hydrogenated vegetable shortening (the best known one is Crisco) for cooking. Baking yes, cooking no.