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.
In general, the term shortening can apply to any oil-or. -based ingredient â liquid or solid-used in baking. More specifically, recipes use the term to mean solid vegetable shortening rather than those made from animal fats (including lard, which is from pork).Vegetable-based shortening is lower in. than. . Shortening should not be used in place of oils for salads, but it can be melted and used in many recipes. â¢ Shortening is less liquid than oils and butter. Just add extra water to the recipe. â¢ For increased flavor, include some butter and reduce the like amount of shortening.