Question

Which type of organizational structure is best for a report that describes French and American cooking? (1 point)
O compare and contrast
O problem and solution
• time order/chronological or sequence
• cause and effect

Answer 1

The best organizational structure for a report that describes French and American cooking would be a compare and contrast structure. This would allow the report to highlight the similarities and differences between the two cuisines and provide a clear understanding of their distinct characteristics.