Hearty Giant produces canned chicken a la king. The chicken a la king passes through three departments: (1) Mixing. (2) Retort (sterilization), and (3) Packing. In the Mixing Department, chicken and cream are added at the beginning of the process, the mixture is partly cooked, and chopped green peppers and mushrooms are added at the end of the process. Conversion costs are incurred evenly throughout the mixing process. November data from the Mixing Department are as follows: (Click the icon to view the data.) Read the requirements Requirement 1. Fill in the time line for the Mixing Department. Start Complete Complete Hearty Giant produces canned chicken a la king. The chicken a la king passes through three departments: (1) Mixing, (2) Retort (sterilization), and (3) Packing. In the Mixing Department, chicken and cream are added at the beginning of the process, the mixture is partly cooked, and chopped green peppers and mushrooms are added at the end of the process. Conversion costs are incurred evenly throughout the mixing process. November data from the Mixing Department are as follows: (Click the icon to view the data.) Read the requirements Requirement 2. Use the time line to help you summarize the flow of physical units and compute the equivalent units. (Hint: Each direct material added at a different point in the production process requires its own equivalent-unit computation.) (For entries with a zero balance, make sure to enter "0" in the appropriate cell(s).) Mixing Department Equivalent Unit Computation Month Ended November 301 Flow of Production Units to account for: Units accounted for: Total equivalent units Flow of Equivalent Units Physical Chicken Green Peppers Conversion Units and Cream and Mushrooms Costs Requirement 3. Compute the cost per equivalent unit for each cost category. (For entries with a $0 balance, make sure to enter "0" in the appropriate cell(s). Round the cost per equivalent unit to the nearest cent.) Hearty Glant Mixing Department Cost per Equivalent Unit Cost per Equivalent Unit: Cost per equivalent unit Month Ended November 30 Chicken and Green Peppers and Conversion Cream Mushrooms. Costs Requirement 4. Calculate the total cost of the units (a) completed and transferred out to the Retort Department and (b) the units in the Mixing Department's ending work in process inventory. (Enter quantities first, then the cost per equivalent unit amounts in the same order as calculated in the preceding step. For entries with a zero balance, make sure to enter "0" in the appropriate cell(s). Round your answers to the nearest whole dollar.) Mixing Department Month Ended November 30 Assigning Costs a. Completed and transferred out: b. Ending work in process: Total costs accounted for Chicken Green Peppers Conversion and Cream and Mushrooms Costs Total Data table Gallons Beginning work in process inventory.. Costs $ 0 0 gallons Started production...... 14,000 gallons Beginning work in process inventory Costs added during November: Completed and transferred out to Retort in November 13,200 gallons Chicken 22,600 Ending work in process inventory (70% of the way through the mixing process).. 800 gallons Cream 4,000 Green peppers and mushrooms 6,600 Direct labor 11,500 Manufacturing overhead 10,516 $ 55,216 Total costs