managerial accounting

i added more information by taking a clear picture in the next question .I am still waiting for the answer thanks

e me following information to answer questions 4 and 5: Car Free producer of wors-renowned spanakopita. The company use a he department per preparation in preparation and baking Inspection on parent the company cost accountant has estimated that this is at 50% mance of conversion costs. The remaining direct ingredients are added to all trays that sectional polage 15 of good units that ass inspection in the period The following details pertanto the month of December for the thing preparation department Begin workingrocess inventory (trys) 37 SOO 150.000 Trays thered in from pastry preparation Trys branded out to bung 126.000 Ending work in process inventory (trays) 60.000 Direct Transferred ingredients Conversion Beginning inventory $174 375 $26.250 528.275 Cost added 5705.000 589.775 5151.830 Percentage completion Beginning inventory 100% Ending inventory 65% 50% 40% Note: Read the question carefully with respect to when the inspection for spoilage take place 4. What is the total value of the product transferred from the filling preparation depar baking in December? (Round final answer to the nearest dollar.) a) 5333,300 b) $760 513 c) $838 503 d) $984,805 was 80% complete as be if endine Inventory conversion Cost place. How many would be abnormal 10) b) 15 (2) 1485 (d) 1500 Ingredients and 60% of Inspection has taken spoilage, 516 W Use the following information to answer questions 4 and 5: Castollanos Foods is a Greek producer of world-renowned spanakopita. The company un first-first-out (FIFO) process costing system to cost its production of spanakopita intre through three departments: No pastry preparation, filling preparation and baking, Inspec takes place just before the last 20% of the filling is added to the final product in the filling preparation department. The company cost accountant has estimated that this is at 50% incurrence of conversion costs. The remaining direct ingredients are added to all trays t pass inspection Nommal spolage is 1% of good units that pass inspection in the period The following details pertain to the month of December for the filling preparation depan Beginning work-in-process inventory (trays) 37.500 Trays transferred in from filo pastry preparation 150.000 Trays transferred out to baking 125.000 Ending work-in-process inventory (trays) 60,000 Direct Transferred ingredients Conversion Beginning inventory $174 375 $28.250 $28,275 Costs added $705.000 $89.775 $151,830 Percentage completion Beginning inventory 100% Ending inventory 65% 40% 50% Note: Read the question carefully with respect to when the inspection for spoilage place. 4. What is the total value of the product transferred from the filling preparation de baking in December? (Round final answer to the nearest dollar.) a) $333,300 b) $760,513 c) SB38,503 d) $984,805 bo if ending Inventory was 80% complete as Ingredients and 60% of conversion Cos Inspection has taken would be abnormal (6) 15 (2) 1485 (d) 1500 place. How many spoilage, to O 510 ENV Na