The best type of organizational structure for a report that describes French and American cooking would be compare and contrast. This structure allows for a direct comparison of the two cuisines, highlighting their similarities and differences in ingredients, techniques, cultural influences, and culinary traditions.
Which type of organizational structure is best for a report that describes French and American cooking?(1 point)%0D%0AResponses%0D%0A%0D%0Aproblem and solution%0D%0Aproblem and solution%0D%0A%0D%0Acause and effect%0D%0Acause and effect%0D%0A%0D%0Acompare and contrast%0D%0Acompare and contrast%0D%0A%0D%0Atime order/chronological or sequence
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