Question

Which type of organizational structure is best for a report that describes French and American cooking? A. time order/chronological or sequence. B. compare and contrast. C. cause and effect. D. problem and solution.

Answer 1

For a report that describes French and American cooking, the best organizational structure would be **B. compare and contrast.** This structure allows you to highlight the similarities and differences between the two cuisines, exploring aspects such as ingredients, cooking techniques, cultural influences, and typical dishes. This approach provides a clear framework for understanding the unique characteristics of each cooking style in relation to one another.