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 truffles 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 flow of costs through the two departments in April: 756,000 Balance 4/1 Direct materials Direct labor Overhead Work in Process-Cooking 12,000 Transferred out 325,000 258,000 185,000 Work in Process-Molding 22,000 Transferred out 756,000 124,000 85,000 983,000 Balance 4/1 Transferred in Direct labor Overhead Required: Prepare journal 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.) View transaction list X: 1 Record issuance of raw materials. 2 Record the direct labor incurred. 3 Record entry to apply manufacturing overhead. 4 Record the work completed in Cooking Department. 5 Record the work completed in Molding Department. Credit Note : = journal entry has been entered Record entry Clear entry View general journal