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.
Trans Fat. Vegetable shortening is a solid fat made from vegetable oils, so it is rich in fat. Of the 13 grams of total fat found in shortening, 3 grams comes from saturated fat.egetable shortening is a key ingredient in many recipes, as it provides the fat required to hold baked goods together and you can use it for frying.