Chocolaterie 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 truffles 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 truffles are packed for sale. The company
uses a process costing system. The T-accounts below show the
flow of costs through the two departments in April:
Work in Process-Cooking
Debit
Balance 4/1
Direct materials
Direct labor
Overhead
Debit
Balance 4/1
Transferred in
Direct labor
Overhead
12,000
328,000
257,000
191,000
Credit
Transferred out
758,000
Work in Process-Molding
18,000
758,000
123,000
94,000
Credit
Transferred out
982,000
Required:
Prepare journal entries showing the flow of costs through the two processing departments.
Note: If no entry is required for a transaction/event, select "No Journal entry required" In the first account field.