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 departmentsCooking 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: 758,000 Balance 4/1 Direct materials Direct labor Overhead Work in Process-Cooking 8,000 Transferred out 332,000 256,000 188,000 Work in ProcessMolding 16,000 Transferred out 758,000 116,000 94,000 979,000 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.) Record issuance of raw materials. Note: Enter debits before credits. Transaction General Journal Debit Credit 1 Record the direct labor incurred. Note: Enter debits before credits. Transaction General Journal Debit Credit 2 Record entry to apply manufacturing overhead. Note: Enter debits before credits. Transaction General Journal Debit Credit 3