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: Work in Process-Cooking Debit Credit Balance 4/1 10,000 Transferred out 761,000 Direct materials 332,000 262, 000 Overhead 188,000 Work in Process-Molding Debit Credit Balance 4/1 20,000 Transferred out 980,000 Transferred in 761, 000 Direct labor 116,000 Overhead 94,000 Direct labor 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 Journal entry worksheet Record issuance of raw materials. Note: Enter debits before credits. Transaction ene! Journa Debit Credit 1 Record entry Clear entry View general journal 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: 761, 000 Debit Balance 4/1 Direct materials Direct labor Overhead Work in Process-Cooking Credit 10,000 Transferred out 332,000 262,000 188,000 Work in Process-Molding Credit 20,000 Transferred out 761, 000 116, 000 94, 000 980,000 Debit 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 Journal entry worksheet Record the direct labor incurred. Note: Enter debits before credits. Transaction General Journal Debit Credit 2 Record entry Clear entry View general journal 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: 761, 000 Debit Balance 4/1 Direct materials Direct labor Overhead Work in Process-Cooking Credit 10,000 Transferred out 332,000 262,000 188,000 Work in Process-Molding Credit 20,000 Transferred out 761,000 116,000 94,000 980,000 Debit 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 Journal entry worksheet Record entry to apply manufacturing overhead. Note: Enter debits before credits. General Journal Debit Credit Transaction 3 Record entry Clear entry View general journal 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: Work in Process-Cooking Debit Credit Balance 4/1 10,000 Transferred out 761,000 Direct materials 332,000 Direct labor 262,000 Overhead 188,000 Work in Process-Molding Debit Credit Balance 4/1 20,000 Transferred out 980,000 Transferred in 761, 000 Direct labor 116, 000 Overhead 94, 000 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 Journal entry worksheet Record the work completed in Cooking Department. Note: Enter debits before credits. Transaction General Journal Debit Credit 4 Record entry Clear entry View general journal Prev 4 nf 5 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: 761,000 Debit Balance 4/1 Direct materials Direct labor Overhead Work in Process-Cooking Credit 10,000 Transferred out 332,000 262,000 188,000 Work in Process-Molding Credit 20,000 Transferred out 761, 000 116, 000 94,000 980,000 Debit 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 Journal entry worksheet