The best type of organizational structure for a report that describes French and American cooking is compare and contrast. This approach allows you to highlight the similarities and differences between the two culinary styles, which is essential for a comprehensive understanding of both.
Which type of organizational structure is best for a report that describes French and American cooking?(1 point)
Responses
time order/chronological or sequence
time order/chronological or sequence
cause and effect
cause and effect
problem and solution
problem and solution
compare and contrast
1 answer
1 answer