Chocolaterle 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 trufles 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 truflles are packed for sale. The company uses a process costing system. The T-accounts below show the fow of costs through the two departments in Aprit: Required: Prepare joumal entries showing the fow of costs through the two processing departments during Aprii. (If no entry is required for a transaction/event, select "No journal entry required" in the first account field.) Journal entry worksheet Nate* Enter Gebits berore crenits. Journal entry worksheet 4 Record the direct labor incurred. Note: Enter debits before credits. Required: Prepare joumal entries showing the flow of costs through the two processing departments during April. (If no entry is retransaction/event, select "No journal entry required in the first account field.) Journal entry worksheet 5 Record entry to apply manufacturing overhead. Note: Enter debits before credits. Journal entry worksheet Record the work completed in Cooking Department. Notet Enter debits beforn credits. Journal entry worksheet 12 Record the work completed in Molding Department. Note: Enter debits before credits