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