Which type of organizational structure is best for a report that describes French and American cooking?(1 point)
Responses
compare and contrast
compare and contrast
cause and effect
cause and effect
time order/chronological or sequence
time order/chronological or sequence
problem and solution
problem and solution
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The best type of organizational structure for a report that describes French and American cooking would be a compare and contrast structure.
The best type of organizational structure for a report that describes French and American cooking would be a compare and contrast structure. This structure allows you to present the similarities and differences between French and American cooking in a clear and organized manner.
To determine the best organizational structure for a report that describes French and American cooking, you need to consider the content and purpose of the report.
In this case, since the report is comparing and contrasting French and American cooking, the most suitable organizational structure would be a "compare and contrast" format. This structure allows you to highlight the similarities and differences between French and American cooking styles, ingredients, techniques, and cultural influences. By organizing your report in a compare and contrast format, you can effectively present the information in a clear and logical manner.
To implement this organizational structure, you would typically divide your report into sections or paragraphs dedicated to specific aspects of each cuisine. For example, you could have separate sections for ingredients, cooking methods, cultural influences, and popular dishes. Within each section, you would compare and contrast the corresponding elements of French and American cooking, providing examples and supporting evidence as necessary.
By following the "compare and contrast" organizational structure, your report will be coherent, easy to follow, and will enable readers to understand the similarities and differences between French and American cooking.