2. The introduction of the essay introduces the literary work, identifying the title, author, genre, main characters, and brief summary of the work. The essay has a coherent thesis that conveys a clear, distinctive perspective on the subject. The essay supports ideas through accurate and detailed references to the text.

3. General Statement that is not specific to the novel. The hook is meant to GRAB the reader’s attention. Introduce novel, author, time period, and explain pertinent information An arguable statement that is supported through three pieces of evidence

4. “If it doesn’t get all over the place, it doesn’t belong in your face” (Carl 24). The hamburger has been a staple in American tradition for several decades. Hamburgers are served not only at fast food restaurants, but at more formal sit down restaurants as well. Typically, a hamburger is comprised of all beef ground beef. As the hamburger evolved, chefs started experimenting with different condiments and flavors. Each restaurant has their own unique method of preparing hamburgers. In N Out offers a variety of hamburgers such as a double-double, flying dutchess, and animal style. Animal style is the best hamburger due to its fresh ingredients, method of preparation, and quick service. HOOK: General and not specific to the thesis General Background Information that gradually becomes more specific. Three pieces of evidence to prove “why”. These will make up the 3 body paragraphs. T H E S I S Argument Author’s last name Page Number

5. SENTENCE 1 Transition and Topic Sentence – This sentence introduces the paragraph and ties in to one piece of evidence from the thesis statement. SENTENCE 2 General Discussion – This sentence lead into a quote used to prove the thesis SENTENCES 3 - 8 Quotes and Discussion – Each quote used must be accompanied by 2 – 3 sentences analyzing HOW the quote helps prove the thesis. LAST SENTENCE Final Statement – A final sentence that wraps up the paragraph and states how the paragraph helped prove the thesis

6. One way the animal style hamburger has proven itself the best burger is through its preparation. The preparation process is unique in its process. “Mustard and ketchup are used to sauté onions and pickles” (Snyder 45). Because mustard and ketchup are used in lieu of oil, they infuse an abundance of flavor in the onions and pickles. Cooking the onions and pickles in this manner force the full flavor of each to emerge. “Secret sauce is added after the cooking process” (Snyder 123). After the sautéed onions and pickles are applied to the warm hamburger patty, more condiments are added. A secret sauce is applied to the top bun adding to the flavor of the overall hamburger. The meticulous preparation process aids the animal style burger in being the best hamburger. Transition Topic Sentence Analysis after quote is presented Final statement that refers back to the thesis.

7. Thesis Review Review/summarize the main points of the essay; emphasize the relevance of the topic. General Statement General statement which brings closure to the essay and leaves the reader thinking. Restate the thesis using different verbiage These sentences review the main points and address any unanswered questions. NO NEW IDEAS! Can be a re-wording of the hook.

8. Because of the fresh ingredients, method of preparation, and quick service, animal style hamburgers are the best hamburgers. Fresh ingredients are imperative in creating the best burger. The unique methods used in preparing the hamburger help the flavors emerge to their fullest extent. Quick preparation of the hamburger add to the anticipation of the savory flavors. The hamburger is a staple in American cuisine. Families for years to come will savor in traditional American dishes. Restatement of the thesis Review the main points General statement, like a hook, that leaves the reader thinking.

9. Carl, John. Hamburgers Across America. New York: Bantam House, 2006. Snyder, Alice. America’s Best Hamburger Joints. London: Merryl Inc., 2005. Author’s Last Name Author’s First Name Title of Book City of Publication Publisher Copyright Year