Chocolaterie de Geneve, SA, is tocated in a French-speaking centon in Switzerland. The company makes chocolate trutfles that are . sold in popular embossed tins. The company has two processing deportments-Cooking and Molding. In the Cooking Deportment, the raw ingredients for the truffies are mixed and then cooked in-special candy-making vats. In the Molding Department, the meited chocolate and other ingredients from the Cooking Department are carefully poured into molds and decorative flourishes are applied by hand. After cooling, the truffes are packed for sale. The company uses a process costing system. The Taccounts below show the flow of costs through the two departments in Apri Required: Prepare joumal entries showing the fiow of costs through the two processing departments during Aprit. (Hf no entry is required for a transaction/event, select "No journal entry required" In the first acount field.) Journal entry worksheet 34 Journal entry worksheet 4 5 Record the direct labor incurred. Note: Enter debits before credits. Journal entry worksheet Record entry to apply manufacturing overhead. Note: Enter debits before credits. Journal entry worksheet 1 Record the work completed in Cooking Department. Note: Enter debits before credits. Journal entry worksheet