Question

Read the following: "thanksgiving chefs have a tough choice to make: stuffing or dressing? both dishes are a delightful mix of bread, vegetables, aromatic spices, and fat. but that’s where the similarities end. "stuffing is cooked inside the turkey. it spends hours soaking up lots and lots of turkey juices. no matter what, stuffing will always taste like turkey. there’s no point in adding expensive or delicately flavored ingredients because the baked-in flavor of turkey will not be denied. dressing is cooked separately, which allows the taste of the individual ingredients to shine through. experimentation is rewarded with dressing, so go ahead and throw in something exotic, like sausage, oysters, sourdough, or cornbread. "there’s only so much space inside a turkey, so there is never enough stuffing. it rarely lasts until the end of the main meal, making it a fleeting treat. dressing is limited only by the size of the oven. it’s easy to make large quantities that can feed a crowd and still provide days (and days) of leftovers. "perhaps the most important difference between stuffing and dressing is the risk of food poisoning. stuffing must get hot enough to kill all the bacteria it picks up from the turkey. it can still be dangerously undercooked when the meat is done, but many home chefs don’t think to measure stuffing temperature. dressing is far less likely to be contaminated, and it also cooks faster because it bakes alone in a pan." what is the organizational structure of this comparison, and how can you tell? subject by subject; the reading compares two subjects, turkey and stuffing point-by-point; stuffing and dressing are compared using the same points for each point-by-point; stuffing and dressing are compared one point at a time subject-by-subject; in each paragraph, stuffing is compared to dressing

Answer 1

The organizational structure of this comparison is point-by-point, with each point discussing the differences between stuffing and dressing.

The organizational structure of this comparison is point-by-point; stuffing and dressing are compared using the same points for each. Here's a step-wise explanation:

1. Introduction: Sets the stage for the comparison of Thanksgiving dishes – stuffing and dressing.
2. Similarities: Describes the common elements of both stuffing and dressing, such as bread, vegetables, aromatic spices, and fat.
3. Point 1: Cooking Method: Explains the first point of comparison – stuffing is cooked inside the turkey, while dressing is cooked separately. Discusses the implications of this difference on the taste and flexibility of ingredients.
4. Point 2: Absorption of Flavors: Discusses how stuffing absorbs the turkey juices during cooking, making it inherently taste like turkey. Highlights that dressing allows the taste of individual ingredients to shine through, promoting experimentation.
5. Point 3: Quantity and Availability: Describes the limitations on the quantity of stuffing due to the space inside the turkey. Contrasts this with dressing, which can be easily made in large quantities and provides more leftovers.
6. Point 4: Risk of Food Poisoning: Addresses a crucial difference – the risk of food poisoning. Explains that stuffing must reach a high temperature to kill bacteria from the turkey, while dressing is less likely to be contaminated and cooks faster.
7. Conclusion: Summarizes the key differences between stuffing and dressing.

The comparison is organized by presenting each point and discussing how it applies to both stuffing and dressing. This structure helps the reader understand the distinctions between the two dishes systematically, making it easier to comprehend the differences in cooking methods, flavors, quantity, and safety considerations.