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 10,000 Transferred out 761,000 Balance 4/1 Direct materials Direct labor 335,000 260,000 Overhead 187,000 Work in Process-Molding Debit Credit Balance 4/1 20,000 Transferred out 977,000 Transferred in 761,000 Direct labor 119,000 Overhead 92,000 Required: Prepare journal entries showing the flow of costs through the two processing departments. Note: If no entry is required for a transaction/event, select "No journal entry required" in the first account field. View transacticlist 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 >