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