Question

Which type of organizational structure is best for a report that describes French and American cooking?
A. Compare and contrast
B. Cause and effect
C. Time order/chronological or sequence
D. Problem and solution

Answer 1

A. Compare and contrast.

Reason: a report describing French and American cooking should highlight similarities and differences (ingredients, techniques, course structure, presentation, cultural roles, etc.). Other structures (chronological, cause/effect, problem/solution) don’t fit as naturally unless you’re writing about history, influences, or culinary challenges.

Simple outline:
- Introduction (purpose, scope)
- Similarities (e.g., shared ingredients, global trends)
- Differences (ingredients, techniques, meal structure, dining etiquette)
- Examples/recipes
- Conclusion (summary, significance)