Which type of organizational structure is best for a report that describes French and American cooking?

Question

cause and effect
cause and effect

problem and solution
problem and solution

compare and contrast
compare and contrast

time order/chronological or sequence

Answer 1

For a report that describes French and American cooking, the best organizational structure would be compare and contrast. This structure allows you to highlight the similarities and differences between the two cuisines, discussing various aspects such as ingredients, cooking techniques, cultural influences, and traditional dishes. By using this approach, you can effectively convey the unique features of each style of cooking while also showcasing any overlaps or shared characteristics.