For a report that describes French and American cooking, the best organizational structure would be 4. compare and contrast. This approach allows you to highlight the similarities and differences between the two culinary traditions, making it easier for the reader to understand the unique aspects of each cuisine. You can analyze various elements such as ingredients, cooking techniques, cultural significance, and regional variations, providing a comprehensive overview of both French and American cooking styles.
Which type of organizational structure is best for a report that describes French and American cooking?
1. time order/chronological or sequence
2. cause and effect
3. problem and solution
4. compare and contrast
1 answer