The COVID-24 Food Kitchen provides hot meals to homeless and low-income individuals and families. It is the policy of the Food Kitchen to use restricted resources for which the purpose has been met before resources without donor restrictions. The COVID-24 Food Kitchen had the following revenue and expense transactions during 20X1. 1. The Food Kitchen received a $10,000 federal grant for the purchase of institutional kitchen equipment. 2. A local grocery store donated fresh produce with a fair value of $250. The food was used immediately. 3. Volunteers from a local civic group donated 150 hours to preparation and serving meals. The estimated fair market value of the labor was $1,200. 4. A local philanthropist donated $3,500 which was to be used for the purchase of food for Thanksgiving dinner. 5. The Food Kitchen received $30,000 of cash donations without restrictions. 6. The kitchen spent $5,200 on food for preparation of the Thanksgiving dinner. Required: Prepare journal entries to record the transactions. Submit your responses to the questions in an Excel spreadsheet. Label each entry clearly.