There would be a subtle difference in taste between the two cakes, as well as (perhaps) a bit of difference in the rise. The more important difference would be in nutrition. Butter is a natural fat, while shortening contains partially hydrogenated vegetable oils which have been proven harmful to health.

For most things. Let it cool and the finished product will be slightly heavier with shortening.

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Yes, that would be just fine. A shortening agent can be any of various fats such as butter, lard, margarine, and so on. So, butter is shortening.

Make a pizza dough as you would normally make it with yeast. (Leave the yeast out)

Mix one teaspoon of baking powder into the flour before mixing it all together.

Add more flower to get the right consistency of the dough.

Bake immediately, do not wait for it to raise, as it wont raise without yeast anyway and waiting will decrease the efficiency of the baking powder.

When the dough get warm in the oven, the baking powder will release Co2 and make the dough nice and airy, much the same way as yeast does.

You might notice that the finished product will crumble easier than when you make dough with yeast.

(When I make pizza dough with baking powder I normally add 1 teaspoon per approx 250 grams of flour)

You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.

No, it is not. The Lever Bros. stopped making the product sometime in the 1960s, I believe. Crisco shortening is essentially the same product and could be substituted in a recipe if needed....

....Actually it is! But, to my knowledge only in Cyprus. I have a tin in my fridge at the moment. It's made by Ambrosia Oils (1976) Ltd for Unilever Foods.

Its about 2 cups of shortening per lb so it would be 10 cups in 5 lbs of shortening.

I normally replace with half shortening and half butter. It works fine.

Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.

Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.

it first came out in 1911.

shortening can be used for cookies because you don't have to put it in the freezer like butter. but you can use butter or vegetable oil to replace shortening but you will have to wait.

Cooking shortening is made to last a long time. It contains preservatives that allow this. Each container of shortening will have an expected life date on it. Look for the expiration date.

In general there is no noticeable difference other than the price.

It depends on what kind of pan you use. Most pans nowadays are non-stick, which eliminates the need for greasing, or at least decreases it's utility. I prefer to use a very light coat of grease to help the bread release and ease cleaning. Remember that whatever you use to grease the pan will impart a slight flavor to your bread so choose either butter, olive oil or whatever based on the kind of bread you're trying to make.

NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.

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It really depends on what you are cooking/baking, but often you can substitute a cup of butter for the shortening. Don't use margarine though, because it has some water content and would possibly affect the results. You could also try half butter and half lard, which should work well, also.

yes! it is gluten free

shortening adds lipids or fats to tenderize the flour.