At the end of the lesson, learners will present gathered data in food processing using textual, tabular, or graphical forms for systematic organization and analysis. Textual forms are suited for fewer data, while tabular and graphical forms allow for more detailed presentations, facilitating easier comparisons and thorough analysis. The lesson includes a group activity to present raw materials for a fish processing product, evaluating differences and similarities in data presentation methods.

2. At the end of the lesson, the
learners are expected to:
a. Present gathered and
recorded data in food
processing

4. Summarizing and
Tabulating All Raw
Data Gathered

5. Any set of information or data collected for
study should be organized and analyzed
systematically for easier and faster
interpretation. To do this, collected data may
be presented in any of the following forms:
1. textual forms
2. tabular and graphical forms

6. 1.TEXTUAL FORMS
- used when data
to be presented are
few.

8. 2. TABULAR AND
GRAPHICAL FORMS
- are used when more
detailed information is to
be presented.

9. Using tables and graphs has the following advantages:
1.Data are presented
in a more practical
and convenient way.
Instead of writing
text on the
information
gathered, items can
be enumerated in
tabular form or
shown in graphical
form.
2. Data can be
compared more easily.
Recording tables and
graphs can be done
more easily because
the needed
information can be
seen at a glance.
3. Data can be
analyzed
comparatively. Tables
and graphs enable a
thorough analysis of
data because all
needed information is
clearly known.

11. GROUP ACTIVITY
- Group the class into two. Choose a
fish processing product that you wish
to make and present your gathered
data of raw materials and
ingredients.
Group 1- Textual Form
Group 2- Tabular/Graphical Form

12. EVALUATION
Direction: Using a venn
diagram, give the
differences and similarities
of presenting data in textual
and tabular form.