Which type of organizational structure is best for a report that describes French and American cooking? (1 point)
A. time order/chronological or sequence
B. problem and solution
C. compare and contrast
D. cause and effect
C. compare and contrast
The best type of organizational structure for a report that describes French and American cooking would be:
C. Compare and contrast
This structure allows for a clear comparison between the two types of cooking, highlighting their similarities and differences. It provides a balanced view of the subject matter and helps the reader understand the distinctions between French and American cooking styles.
To determine the best organizational structure for a report that describes French and American cooking, you need to consider the purpose and content of the report. The different organizational structures serve different purposes and help convey information in a specific way.
A. Time order/chronological or sequence: This structure is suitable when you want to present information in a step-by-step or chronological order. It is beneficial when describing a process or a historical development. However, it may not be the best choice for comparing and contrasting different topics, like French and American cooking.
B. Problem and solution: This structure is appropriate when you are examining a problem or an issue and presenting possible solutions. It is more commonly used in problem-solving or persuasive writing and may not be the most fitting choice for describing French and American cooking.
C. Compare and contrast: This structure is most suitable when you want to highlight the similarities and differences between two or more subjects or topics. Since the report in question focuses on describing French and American cooking, a compare and contrast structure would allow for a detailed examination of the cooking styles, ingredients, techniques, cultural influences, and other relevant aspects.
D. Cause and effect: This structure is appropriate when you need to explore the causes and consequences of a particular topic or event. While it might be possible to discuss the influences and effects of French and American cooking, it may not be the most effective structure for a descriptive report.
Given the nature of the report and the desire to describe French and American cooking, the most appropriate organizational structure would be C. compare and contrast. This format will allow for a systematic comparison of the two cuisines, highlighting their similarities and differences to provide a comprehensive understanding to the readers.