Chocolaterie de Geneve, SA, is located in a French-speaking canton in Switzerland. The company makes chocolate truffles that are sold in popular embossed tins. The company has two processing departments-Cooking and Molding. In the Cooking Department, the raw ingredients for the trufles are mixed and then cooked in special candy-making vats. In the Molding Department, the melted chocolate and other ingredients from the Cooking Department are carefully poured into molds and decorative flourishes are applied by hand. After cooling, the truffles are packed for sale. The company uses a process costing system. The T-accounts below show the fow of costs through the two departments in April: Required: Prepore joumal entries showing the flow of costs through the two processing departments during April, (If no entry is required for a transaction/event, select "No journal entry required" in the first account field.) Record issuance of raw materials. Note: Enter debits before credits. Record the direct labor incurred. Note: Enter debits before credits. \begin{tabular}{|c|c|c|c|} \hline Transaction & General Journal & Dobit & Credit \\ \hline 2 & & & \\ \hline & & & \\ \hline & & & \\ \hline \end{tabular} Record entry to apply manufacturing overhead. Note: Enter debits before credits. Record the work completed in Cooking Department. Note: Enter debits before credits. Record the work completed in Molding Department. Note: Enter debits before credits