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.