2023 T3 - G23JUL4 - SimonRichard-Thanadorn WORRAPHATTARACHAYA_126471_0
pdf
keyboard_arrow_up
School
Australian Institute of Business *
*We aren’t endorsed by this school
Course
SITHCCC028
Subject
Accounting
Date
Jan 9, 2024
Type
Pages
13
Uploaded by ProfessorFangBadger35
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 1 of 12 Student Signature Thanadorn Worraphattarachaya Date 6/9/2023 ASSESSMENT COVERSHEET Student name: Thanadorn Worraphattarachaya Student number:
AC23343
Assessor name:
Richard Pajenado Date submitted:
6/9/2023 Qualification: SIT40521 Certificate IV in Commercial Cookery Unit of competency: SITHCCC028 - Prepare appetisers and salads The following questions are to be completed by the assessor: Has the student completed adequate training? Yes No Has the assessment process been explained? Yes No Does the student understand which evidence is to be collected and how? Yes No Have the s
tudent’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs to be considered during assessment? Yes No The following documents may be completed and attached: Comments: ☒
Written Assessment The student will answer a range of multiple choice, short answer and/or extended response questions. S NYS ☐
Practical
Observation / Demonstration The student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor. S NYS STUDENT DECLARATION ☒
I acknowledge that I understand the requirements to complete the assessment tasks.
☒
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes. ☒
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 2 of 12 ASSESSMENT GUIDELINES
Qualification: SIT40521 Certificate IV in Commercial Cookery Unit of Competency:
SITHCCC028 - Prepare appetisers and salads Assessment 1
Written Assessment Assessment 2
Practical Observation
Assessment 3
Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for this unit. •
The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for this unit of competency. •
The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against each Performance Criteria.
Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No Skip question 2 Yes Proceed to question 2 2. Provide details for the requirements and provisions for adjustment of assessment: What will be assessed The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks outlined in elements and performance criteria of this unit: •
culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads •
contents of date codes and rotation labels for stock •
historical and cultural origins of appetisers and salads •
characteristics of different appetisers and salads: •
appearance and presentation: •
balance •
colour •
contrast •
classical and contemporary variations
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 3 of 12 •
freshness and other quality indicators •
service style •
taste •
texture •
quality indicators for appetisers and salads •
cookery methods for appetisers and salads specified in the performance evidence •
dressings, sauces and garnishes for salads •
mise en place requirements for appetisers and salads •
plating methods for practicality of service and customer consumption •
appropriate environmental conditions for storing appetiser and salad products to: •
ensure food safety •
optimise shelf life •
safe operational practices using essential functions and features of equipment used to produce appetisers and salads. The following Foundation Skills are also being assessed: •
Reading skills to: o
locate information in food preparation lists and standard recipes to determine food preparation requirements o
locate and read date codes and rotation labels on food products. •
Numeracy skills to: o
calculate the number of portions o
determine cooking times and temperatures. Tasks instructions: •
Your assessor will explain the assessment process and your rights if you are unhappy with the outcome of your assessment. •
Your trainer will also ask you if you have any special needs to complete the assessment. •
You will have a chance to ask questions. •
You must answer all questions correctly to be deemed Satisfactory for this assessment. •
Make sure you complete the assessment cover sheet and sign the student declaration •
This written assessment consists of 13 question items. •
You have 90 minutes to complete this task. •
Read the instructions for each question carefully. •
You should write full sentences. For example, if you are asked to explain a word or topic, this means that you must write down enough information to show your assessor that you have the required knowledge. •
You may use sources such as websites to complete your assessment. If you use information from other sources, then you must
reference the source. •
DO NOT
copy and paste responses from other sources. If you do so, it is plagiarism and your trainer will mark you NYS. •
Formatting requirements: o
Font: Arial with size of 11 or 12 for ease of reading o
Include a footer on each page with your name, unit code and date. Place/Location where assessment will occur, recording and reporting requirements
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 4 of 12 •
This written assessment will be completed under supervised conditions and in the presence of your trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010. •
Your trainer/ assessor will have notified you of the date of the assessment date on the first day of training delivery for this unit. Your trainer will also have told you that attendance on assessment day is compulsory. •
Assessments are completed on the College’s Moodle platform. •
Your trainer/ assessor will open up the assessment for you at the start of the assessment session. •
Your trainer/ assessor is available to assist you if you have any questions while completing this assessment. •
When you have completed your assessment, you must save and convert the document to a PDF file. •
Upload your PDF file to your Moodle account. •
You must digitally record your signature and the date on the assessment cover sheet. •
Your assessor will mark the assessment within 7 working days from the date that you submitted your assessment. •
Both you and your assessor must complete the Assessment Outcome Record at the end of this assessment booklet. Resource Requirements •
The primary resource you require to complete this assessment is access to your Moodle account. •
Laptops are available for all students completing the assessment at the College Street campus. You must complete your assessment in MS Word document format. •
Written questions may ask you to view a website. Laptops will provide you access to the Internet so that you can view such websites.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 5 of 12 1. Match the different variations of appetisers with the descriptions below (Write A-F in the boxes): A. Appetiser D. Hors d’œuvre
B. Starter E. Canapés C. Antipasto F. Tapas Variation of appetiser Description C A traditional first course of a formal Italian meal (a selection of cured meats and cheeses) D Term used to describe all menu items served at the beginning of a meal E Bite size pieces of food served on a base. The base is usually bread. F A small traditional Spanish savoury dish, snack or appetiser B Small bite size items which are often served when guests arrive at a function A Another term used in some menus instead of appetisers 2. List 3 types of lettuce that can be used for salads. 1. Romaine Lettuce:
•
Romaine lettuce boasts long, dark green leaves renowned for their crisp texture. Its robustness makes it a favored choice for salads, where it adeptly supports dressings and toppings. Beyond its structural merits, it serves as a commendable source of vitamins A and K, enhancing its nutritional appeal. 2. Iceberg Lettuce:
•
Iceberg lettuce, with its pale green hue and crisp, water-laden leaves, assumes a less nutritionally dense profile compared to romaine lettuce. Nevertheless, it remains a respectable source of vitamins A and C. Its widespread use in salads is attributable to its cost-effectiveness and mild flavor profile. 3. Butterhead Lettuce:
•
Butterhead lettuce, characterized by its loose, tender leaves reminiscent of buttery smoothness, offers a mild and pleasant flavor profile. As a reliable source of vitamins A and K, it finds favor in salads for its ease of tearing and its superior resistance to wilting when compared to other lettuce varieties. Assessment 1 –
Written Assessment
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 6 of 12 3. Explain why you would use dressings, sauces, dips and relishes when serving appetisers and salads? . 1. Dressings:
•
Dressings are primarily associated with salads, although their versatility extends to appetizers like crudités and dips. Their composition can be diverse, featuring ingredients such as oil, vinegar, mustard, herbs, and spices. These dressings exhibit a spectrum ranging from creamy textures to vinaigrette-style consistencies. They can be elevated with a medley of elements, including fruits, vegetables, or nuts, lending depth and diversity to their flavors. 2. Sauces:
•
Sauces predominantly complement cooked dishes but find occasional utility in enhancing appetizers. Their formulations span an array of components, encompassing tomatoes, cream, cheese, or meat. Sauce profiles can vary from silky smoothness to robust chunkiness, enriched by an array of flavors derived from herbs, spices, or wine. 3. Dips:
•
Dips are customarily employed for the purpose of immersing bread, vegetables, or crackers. Their fabrication draws upon an assortment of ingredients, such as cheese, yogurt, hummus, or salsa. The textural landscape of dips encompasses both creaminess and chunkiness, while flavor profiles are enriched with contributions from herbs, spices, or the pungent allure of garlic. 4. Relishes:
•
Relishes typically emerge from the realm of pickled vegetables or fruits. They find common application as condiments but transcend their conventional role to grace appetizers and salads. Relishes introduce nuanced taste dimensions, spanning the realms of sourness, sweetness, or spiciness, imparting a distinctive flavor imprint to culinary creations. 4. Match the different groups of vinaigrettes with the descriptions below (Write A, B or C in the boxes): A. Basic Vinaigrette B. Bound Vinaigrette C. Cooked Vinaigrette Vinaigrette Description C Using reductions such as red wine B Combined with an egg yolk A A temporary emulsion or suspension dressing
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 7 of 12 5. Explain why stock date codes and rotation labels are important when it relates to food quality? 1. Stock Date Codes:
•
Stock date codes are commonly encountered on food packaging and serve as a reference point indicating the date by which the food product should be either sold to customers or consumed. 2. Rotation Labels:
•
Rotation labels are typically affixed to food storage containers and function as a systematic guide, specifying the sequence in which stored food items should be utilized or rotated out of inventory to maintain freshness and quality. 6. Complete the table and describe the characteristics for the following appetiser and salad, an example has been given to you: Appetiser/Salad Canape Presentation: On an attractive service platter in a symmetrical layout Variations: Savoury/sweet Freshness/quality: Ensure freshness by preparing as close to service as possible Nutrition value: Dependent on ingredients used Service style: Bite sized Walk and Fork, usually circulated by wait staff Taste/texture: Crunchy, mix of savoury or sweet depending on type Antipasto •
Presentation: Antipasto emerges as a culinary canvas, elegantly arranged either on a grand communal platter or individual plates, spotlighting a myriad of ingredients. •
Variations: The universe of antipasto unfolds through a diverse ensemble of components, encompassing the delights of cured meats, artisanal cheeses, pickled vegetables, and the timeless allure of olives. •
Freshness/quality indicators: Quality hinges upon the intrinsic freshness of each element, as discerned through the crispness of vegetables and the impeccable pedigree of meats and cheeses. •
Nutrition:
The nutrition profile traverses a multifaceted terrain, enriched with proteins, fats, and occasionally sodium, its constitution evolving with the specific components in play. Service Style:
Served with communal conviviality or as meticulously crafted individual portions, the choice between self-service or the ministrations of servers is at one's discretion. •
Taste/texture: Antipasto beckons with an opulent tapestry of flavors and textures, orchestrating a symphony that traverses the realms of saltiness, savoriness, and tantalizing tang.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 8 of 12 Caesar Salad Presentation: Typically, Caesar salad is bestowed upon diners within a capacious salad bowl or as individual culinary canvases, where every component is a work of art. Variations: The Caesar salad universe expands to encompass myriad interpretations, often featuring diverse proteins (chicken, shrimp), embellishments (bacon, croutons), and a medley of dressing variations, from the classic to the avant-garde. Freshness/quality indicators: The hallmark of quality resides in the perpetuation of lettuce's crispness, the excellence of toppings, and the overall pristine condition of salad constituents. Nutrition:
Nutritionally, Caesar salad strikes a harmonious balance, marrying the vitamins and minerals derived from fresh vegetables with the enriching presence of proteins and wholesome fats. Service Style:
Typically presented as individual portions, Caesar salads are often accompanied by the option to enhance the dining experience with the addition of proteins such as grilled chicken or succulent shrimp. Taste/texture: Flavor unfolds in symphonic harmony, with the luxuriance of dressing, the umami profundity imparted by Parmesan cheese, and the captivating interplay of textures orchestrated by the crisp lettuce and hearty croutons. 7. What would you check to ensure quality when serving appetisers and salads? Provide 3 things to check for each. Appetisers 1. Ingredient Freshness as Pinnacle:
•
At the heart of crafting exceptional appetizers lies the fundamental prerequisite of utilizing impeccably fresh and premium ingredients. This mandates vegetables radiating crispness, devoid of any blemishes, meat exuding tenderness and succulence, and seafood echoing freshness through its flakiness. 2. Temperature Precision:
•
The temperature at which appetizers are presented stands as a critical determinant of their appeal. Hot appetizers must emanate piping-hot steam, while cold counterparts should maintain a refreshing chill. 3. Artistry in Presentation:
•
The visual allure of appetizers is elevated when they are thoughtfully arranged on impeccably clean, aptly sized plates. This artful presentation enhances their aesthetic appeal and elevates the overall dining experience. Salads 1. Verdant Freshness Requirement:
•
The bedrock of a stellar salad experience rests upon the usage of impeccably fresh, crisp vegetables. This signifies vibrant green lettuce devoid of blemishes and a symphony of other vegetables characterized by firmness and robust flavor profiles.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 9 of 12 2. Dressing Mastery:
•
The dressing, a quintessential element of salads, must strike a harmonious balance in terms of consistency and flavor. It should neither be overly thick nor excessively thin, but instead, it should harmoniously complement the diverse flavors encapsulated within the salad ingredients. 3. Temperature Precision:
•
The temperature at which salads are presented carries significance. Cold salads should exude a refreshing chill, while those meant to be enjoyed at room temperature should be served as such, at the temperature that accentuates their flavors to the fullest. 8. List 3 dressings, sauces and garnishes that you would use for a salad. Dressings Sauces Garnishes 1. Ranch Dressing 1.
Honey mustard sauce 1.
Croutons 2. Thousand Island dressing 2.
Sriracha sauce 2.
Shredded cheese 3.
Balsamic vinaigrette 3.
Caesar dressing 3.
Nuts 9. Before a selection of canapés can be assembled, all mise en place needs to be prepared, list the steps you would take to make sure you have efficient workflow when assembling canapés: 1. Strategic Planning:
•
The journey of crafting exceptional canapés commences with meticulous planning. Before embarking on the assembly process, invest time in strategic thinking to outline the components required. This foresight mitigates the likelihood of last-minute chaos and ensures that all essential elements are at your fingertips. 2. Ingredient Preparation Prowess:
•
With a comprehensive plan in place, initiate ingredient preparation. This encompasses precision tasks such as vegetable chopping, meat slicing, and cheese preparation, all of which constitute the canvas for your culinary artistry. 3. Workspace Optimization:
•
The efficiency and safety of your culinary venture are intricately tied to the state of your workspace. Cultivate an environment of cleanliness and organization, where each element is thoughtfully arranged and hazards are minimized. 4. Artistry in Assembly:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 10 of 12 •
As the components align, commence the artful process of assembling the canapés. Exercise caution to avoid overcrowding, a common pitfall that could compromise their consummate enjoyability. 5. Elevating Through Garnish:
•
With assembly accomplished, elevate the canapés' visual appeal and flavor profile through the addition of garnishes. Whether herbs, spices, or other toppings, these final touches are the brushstrokes that complete your culinary masterpiece. 6. Preservation in Prime Condition:
•
Safeguard the fruits of your culinary labor by storing the canapés in a cool, dry environment until the moment of their presentation arrives, ensuring that they maintain their pristine quality. 10. What mise en place needs to be prepared for a salad? List the steps you would take to prepare a salad. 1. Ingredient Readiness:
•
Initiate the culinary process by diligently washing and skillfully chopping all the vegetables, a foundational step to set the stage for your culinary masterpiece. If your culinary vision incorporates meat or seafood, embark on the cooking process and judiciously set it aside to cool, allowing the flavors to mature. 2. Dressing Craftsmanship:
•
The dressing, a pivotal component, deserves premeditated attention. Craft it in advance, harnessing the full spectrum of flavors, or ensure it stands ready for seamless integration into your culinary composition. 3. Garnish Artistry:
•
Elevate your creation through the artful preparation of garnishes, whether it be the crunchy allure of croutons, the richness of nuts, or the indulgence of cheese. Each element contributes to a harmonious symphony of flavors and textures. 4. Equipment Mastery:
•
Culinary excellence hinges on meticulous preparation, and this extends to gathering all requisite equipment. Secure a cutting board, a precision knife, a bowl for blending, and an artfully chosen serving platter to showcase your culinary prowess. 11. What are the common requirements for storing and labelling salads, dressings and appetisers? Salads:
•
Pristine preservation of salads is accomplished through refrigeration at a temperature of 40°F or below. Seal them within airtight containers to shield against wilting and dehydration, ensuring that their freshness endures. Dressings:
•
Dressings, essential companions to salads, too, seek refuge in the cool confines of the refrigerator, maintaining a temperature of 40°F or below. Store them within hermetic containers to safeguard against premature spoilage.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 11 of 12 Appetizers:
•
The storage strategy for appetizers pivots on their inherent characteristics. Cold appetizers, exemplified by the likes of canapés, find sanctuary in the refrigerator, while their hot counterparts, typified by delicacies such as fried calamari, seek protection within the frosty embrace of the freezer, each environment optimized to preserve their quality. 12. To prevent food-poisoning bacteria from growing, it is important to know the danger zone temperatures for food contamination, what temperature range is the danger zone? Within the culinary realm, the "danger zone" materializes between 40°F and 140°F (4°C and 60°C). This precarious realm serves as a breeding ground for malevolent bacteria, fostering their rapid proliferation. Astonishingly, bacteria can execute a numerical doubling act in a mere 20 minutes while dwelling within this zone.
In the relentless battle against foodborne illnesses, vigilance takes center stage. The cardinal rule dictates that food must be steadfastly shielded from the perilous clutches of the danger zone. To uphold this creed, one must ensure food's refuge below 40°F within the refrigerator or freezer, and when subjecting it to the alchemical processes of cooking or reheating, elevate its temperature to a resolute realm exceeding 140°F. 13. The common Work, Health and Safety and Hygiene requirements for using equipment include:
(Write True or False in the box) Work, Health and Safety and Hygiene requirements True/False Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-contamination True Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage the equipment or cause injury. True If you are unsure about any aspect of how to use equipment you must refuse to do the task. True Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations. True Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential. True Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria. True
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 12 of 12 ASSESSMENT OUTCOME RECORD Assessor to complete Student to complete ☒
My assessor has provided me with feedback about my assessment ☒
My assessor has discussed the adjustments with me ☒
I agree to the adjustments applied to this assessment Student signature: Kotchakhon Sriyawong Date: 6/9/2023
Assessment outcome Satisfactory
Not Yet Satisfactory
Feedback to student REASONABLE ADJUSTMENT
Has reasonable adjustment been applied to this assessment? Yes
No
If yes, provide details of adjustments Student signature: Kotchakhon Sriyawong Date: 6/9/2023 Assessor signature: Date: Powered by TCPDF (www.tcpdf.org)
12.1
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Index of comments
12.1
06/09/23
Powered by TCPDF (www.tcpdf.org)
Related Documents
Related Questions
Sheffield Corp. uses the percentage-of-receivables basis to record bad debt expense and concludes that 3% of accounts receivable will become
uncollectible. Accounts receivable are $430,800 at the end of the year, and the allowance for doubtful accounts has a credit balance of $2,864.
(a) Prepare the adjusting journal entry to record bad debt expense for the year.
(b) If the allowance for doubtful accounts had a debit balance of $887 instead of a credit balance of $2,864, prepare the adjusting journal entry for
bad debt expense.
arrow_forward
10:04
Assignment Details
ATG-110-20A01: Financial Accounting (Session II Summer 2021)
7474 unread replies.7575 replies.
Please read and respond to TIF 12-2 on page 623. Review
the rubric to ensure you receive full points for this
discussion.
Discussion Rubric- 25 points(1)_(3).docx
*After you have posted your answers, please reply to three
other students' posts. This discussion board was set up so
that you will not be able to see others replies until you post
your own.
Search entries or author Filter replies by unreadUnread
Collapse replies
TIF 12-2
Issuing Stock
1.
ETHICS Lou Hoskins and Shirley Crothers are
organizing Red Lodge Metals Unlimited Inc. to
undertake a high-risk gold mining venture in Canada.
Lou and Shirley tentatively plan to request
authorization for 400,000,000 shares of common
stock to be sold to the general public. Lou and Shirley
have decided to establish par of $0.03 per share in
order to appeal to a wide variety of potential
investors. Lou and Shirley believe…
arrow_forward
+V
My Questions | bartleby
b
References
Chapter 3 Quiz
Camden County College
camdenccinstructure.com/courses/3788/assignments/35967?module_item id=88693|
Next>
K Prev
Send to Gradebook
Submitted to Gradebook, Fri, Oct 4, 2019, 9:34:35 AM (America/New York
-04:00)
--/1
Question 15
View Policies
Current Attempt in Progress
Concord Industries has equivalent units of 7100 for materials and for conversion costs. Total manufacturing costs are $124370. Total
materials costs are $91000. How much is the conversion cost per unit?
O $17.52.
O $4.70.
$12.82.
O $30.33
eTextbook and Media
Submit Answer
Save for Later
Attempts: 0 of 1 used
11:10 A
10/4/20
hp
ins
prt sc
end
home
f12
11
DI
delete
f9
f8
f7
f6
fs
10
+
&
%
num
backspace
6
7
lock
5
{
P
T
U
Y
II
96
arrow_forward
A Final Exam - MATH 1330 - Math
b Details | bartleby
E New tab
A https://www.webassign.net/web/Student/Assignment-Responses/submit?dep=254878928tags=autosave#question4023958_1
Sign in
12.
DETAILS
HARMATHAP12 6.2.009.
MYΝΟΤΕS
What are the future value and the interest earned if $4000 is invested for 3 years at 8% compounded quarterly? (Round your answers to the nearest cent.)
future value
24
interest earned
%24
arrow_forward
Class Collaborate-AC-163-44 P x
CengageNOWv2| Online teachin X
+
2.cengagenow.com/ilmn/takeAssignment/takeAssignmentMain.do?invoker-assignments&takeAssignments... A
Determine the following measures for 2018.
Round ratio values to one decimal place and dollar amounts to the nearest cent. For number of days' sales in receivables and number of
days' sales in inventory, round intermediate calculations to the nearest whole dollar and final amounts to one decimal place. Assume
there are 365 days in the year.
1. Working capital
Г
2,790,000
2.
Current ratio
4.1
3. Quick ratio
2.5
4.
Accounts receivable turnover
16
5. Days' sales in receivables
22.8
days
6.
Inventory turnover
7. Days sales in inventory
8. Debt ratio
days
%
9. Ratio of liabilities to stockholders' equity
10.
Ratio of fixed assets to long-term liabilities
11. Times interest earned
times
times
12.
Times preferred dividends earned
Check My Work
8
144
0
P
Previous
Email Instructor
Save and Exr
Submit Assignment for Grading
pri se…
arrow_forward
Brown): Week 3
CU122-0 2201 (Brown): Week 4 x
Week 6: Culmination Knowledge x
+
empt.php?attempt=2921412&cmid%=866335
A fr. Enduring Word Bibl.
b My Questions | bart.
Financial Aid Student Accounts Resources Campus Store
c. $8,550
d. $9,280
Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant. Throughout the week he
purchases:
• $457 produce,
• $632 protein,
• $356 dry goods, and
• $147 dairy.
The following Thursday he does ending inventory and finds that he has $1643 in food. He looks at his sales and finds that he made $5546 over
the same 7 day period. What is his food cost as a percentage of sales (food cost percentage)?
Select one:
a. 54.96%
b. 28.70%
c. 55.88%
d. 25.33%
The ingredients for your braised greens cost $1.32. You sell it for $4. What is your contribution margin?
nswered
Select one:
ut of 1.00
a. $3.18
question
F2
arrow_forward
mp?attempt=1764992&cmid%3875183&page=D12
الم صيرة بلحه
u io a https://alternativet
4 SQUCOFFEE - Goog. B BCOM2911-Busines..
O Sultan Caboos Univ.
O Trading Platfom
ACADEMIC)
E-LEARNING SERVICES SQU LIBRARIES SQU PORTAL ATTENDANCE
lanagerial Accounting - Spring21
e / My courses / ACCT2121 yasserg Spring21/ Midterm Exam One / Midterm Exam One
stion
The adjustment of overapplied manufacturing overhead cost results in all the following, EXCEPT:
O a. decrease in net operating income.
ed
O b. increase in net operating income.
out of
Oc.
decrease in cost of goods sold
O d. none of the given answers
stion
XYZ Company had the following information for the year:
red
Direct materials used
OMR 110,000
dout of
Direct labor incurred (5,000 hours)
OMR 150,000
Actual manufacturing overhead incurred
OMR 166,000
on
The Company used a predetermined overhead rate of OMR 30 per direct labor hour for the year. Assume the only inventc
an ending Work in Process Inventory balance of OMR 17,000. What was cost…
arrow_forward
oncos.schoolsplp.com/enrollments/156569804/items/CL1W7/work?prev=YU132
A Desmos | Graphing.. A ALEKS - Gracie Glov. M My Classes | McGra.
A Classes
O Western Brown Loc.
er
odels B: Lesson 2 - Other Forms of Compensation
Nex
Target due: 1/14/21
I J 1) Choose the correct answer.
Andres is offered a job as manager of a health club. The job will pay $3,100 per
month, paid semimonthly. Along with the base salary, the company offers to pay half
the cost of medical insurance and will match Andres' contribution to a retirement plan
up to a total of $3,500. If the full cost of the medical insurance is $450 per month and
Andres plans to contribute the full $3,500 every year to a retirement plan, what is the
actual annual value of this job to Andres?
$83,300
$43,400
$42,600
$46,100
T
$37,200
2) Choose the correct answer.
M
arrow_forward
wn): Week 3L x
CU122-0 2201 (Brown): Week 4LX
Week 6: Culmination Knowledge X
+
pt.php?attempt=29214128&cmid=866335
fr. Enduring Word Bibl.
My Questions bart.
inancial Aid Student Accounts Resources Campus Store
d. $2.68
The ingredients for your skillet brownie cost $1.89. You want your food cost percentage for this item to be 30% or lower. What's the lowest
price you can charge? Round to the nearest cent.
Select one:
a. $5.98
b. $6.00
c. $6.30
O d. $5.67
The price the product costs after processing is the
Select one:
a. Contribution Margin
b. Food Cost
c. Edible Portion Price
d. As Purchased Price
The price you pay for the product is the
ed
Select one:
arrow_forward
General Accounting I 2020-2021 Fall Term Final Exam (page 18 of 25)-Google Chrome
a.tr/mod/quiz/attempt.php?attempt=361811&cmid=180187&page=17
MSKÜ-LMS
1807 ŞB: 1 ÖRGÜN General Accounting I İktisadi ve Idari Bilimler Fakültesi İktisa
8
A credit sale of $3,600 is made on July 15, terms 2/10, n/30, on which a return of $200 is granted on July 18. What amount is received as payment in full on July 247
Tanmadi
O a. $3.332
izerinden
tlenmiş
O b. $3,600
oruyu
etle
OC $3.528
O d. $3,400
Önceki sayfa
arrow_forward
Need help with answering the questiins. Thank you
arrow_forward
w- 202106070805337561
Qv Search in Document
Home
Insert
Draw
Design
Layout
References
Mailings
Review
View
+ Share a
Calibri (Body)
11
A- A-
Aa
AaBbCcDc AaBbCcDdE AaBb
AaBbCcDdEE
AaBbCcDdEe
AaBbCcDdEe
Paste
I
U
v abe X, x²
A
A
Styles
Pane
Sensitivity
Normal
No Spacing
Heading 1
Heading 2
Title
Subtitle
Orthodox School
ESTIMATED PROFIT AND LOSS ACCOUNT (INCOME STATEMENT) FOR KARACHI
TRADERS LTD
$
Revenue (5000 units @ $3.00)
15000
Cost of goods sold (@ $1.00 per unit)
Gross profit
5000
10000
Overhead expenses
4000
Operating profit (profit before tax and interest)
6000
Finance costs (interest)
2000
Profit before tax
4000
Corporation tax @ 20%
Profit for the year
800
3200
Dividends paid
1200
Retained profit
2000
Profit and loss account for Karachi Traders Ltd for the year ending 31 December 2014
20 marks, 40 minutes
1. By amending this profit and loss account (income statement), calculate the new
level of retained profits if the following changes actually occurred:
• each unit was sold…
arrow_forward
I need help to do the closing entries.
arrow_forward
Need help with this question please. Thank you
arrow_forward
Bookmarks
Window
Help
Fri Apr 30 7:38 PM
edugen.wileyplus.com
W WileyPLUS
Bb Upload Assignment: Exercise16b - 2021 Spring Term (1)...
Return to Blackboard
Weygandt, Accounting Principles, 13th Edition, Custom WileyPLUS Course for Bronx Community College
Help | System Announcements
CALCULATOR
PRINTER VERSION
4 ВАСK
NEXT
Exercise 9-12 a-b (Part Level Submission)
Oriole Supply Co. has the following transactions related to notes receivable during the last 2 months of 2020. The company does not make entries to accrue interest except at
December 31.
Nov. 1
Loaned $23,50Chcash to Manny Lopez on a 12-month, 12% note.
Dec. 11
Sold goods to Ralph Kremer, Inc., receiving a $61,200, 90-day, 10% note.
16
Received a $97,200, 180 day, 8% note in exchange for Joe Fernetti's outstanding accounts receivable.
31
Accrued interest revenue on all notes receivable.
(a)
Your answer is correct.
lournalize the transactions for Oriole Supply Co. (Ignore entries for cost of goods sold.) (Credit account titles are…
arrow_forward
edugen.wileyplus.com
Return to Blackboard
US
Weygandt, Accounting Principles, 13th Edition, Custom WileyPLUS Course for Bronx Community College
Help | System Announcements
CALCULATOR
PRINTER VERSION
BACK
Exercise 7-05 a-d (Part Level Submission)
Sandhill Company has a balance in its Accounts Payable control account of $8,180 on January 1, 2020. The subsidiary ledger contains three accounts: Hale Company, balance $2,660; Janish
Company, balance $1,860; and Valdez Company. During January, the following payable-related transactions occurred.
Purchases Payments Returns
Hale Company
$6,340
$5,890
$ 0
Janish Company
4,950
1,860
3,150
Valdez Company
6,065
6,000
(a)
Collapse question part
What is the January 1 balance in the Valdez Company subsidiary account?
Balance in the Valdez Company subsidiary account $
Click if you would like to Show Work for this question: Open Show Work
SUB
SAVE FOR LATER
Attempts: 0 of 4 used
arrow_forward
Note:-
Do not provide handwritten solution. Maintain accuracy and quality in your answer. Take care of plagiarism.
Answer completely.
You will get up vote for sure.
arrow_forward
Return to Blackboard
US Weygandt, Accounting Principles, 13th Edition, Custom WileyPLUS Course for Bronx Community College
Help | System Announcements
Exercise 9-12 a-b (Part Levei SubmiSSion)
CES
CALCULATOR
PRINTER VERSION
4 ВАCK
Oriole Supply Co. has the following transactions related to notes receivable during the last 2 months of 2020. The company does not make entries to accrue interest excer
ES-
December 31.
Nov. 1 Loaned $23,500 cash to Manny Lopez on a 12-month, 12% note.
t
Sold goods to Ralph Kremer, Inc., receiving a $61,200, 90-day, 10% note.
Dec. 11
16
Received a $97,200, 180 day, 8% note in exchange for Joe Fernetti's outstanding accounts receivable.
31
Accrued interest revenue on all notes receivable.
(a)
Your answer is correct.
Journalize the transactions for Oriole Supply Co. (Ignore entries for cost of goods sold.) (Credit account titles are automatically indented when amount is ente
indent manually. Use 360 days for calculation. Round answers to 0 decimal places, e.g.…
arrow_forward
I need help ONLY with D and E please.
arrow_forward
Confused on #1
arrow_forward
AutoSave
We FIN333 Final Exam 10.2020
OFF
Design
References
Mailings
Review
View
O Tell me
2 Share
O Comments
Home
Insert
Draw
Layout
v A A°
= E v E E E
Aa v
AaBbCcDdE AaBb AaBbCcDdEe
AaBbCcDdEe
AaBbCcDdEe
AaBbCcDc
AaBbCcDdEe
AaBbCcDdEe
U v ab
A v I v A
= == =
Paste
х, х
Normal
No Spacing
Subtle Emph.
Styles
Pane
В
I
Heading 1
Heading 2
Title
Subtitle
Emphasis
Cash Flows
-69
Risk Free Rate
4.0%
Beta of company's stock
Risk Premium on average
11
2.3
14
stock
5.5%
10
13
16
15
15
11
16
15
10
35
Using the IRR approach to capital budgeting, should
the firm adopt this project?
Hint: you will need to apply the CAPM to estimate the
firm's cost of equity capital.
Please compare the IRR to the cost of capital:
IRR
Cost of Capital (Required Return)
Difference (IRR - Cost of Capital)
#1 What is that difference?
A Between -10.0% and -4.0%
B Between -4.0% and 0.0%
C Between 0.0% and 4.0%
D Between 4.0% and 10.0%
Page 1 of 10
133 of 734 words
DE
English (United States)
O Focus
120%
arrow_forward
Assgament: Introduction to
* CengageNOWv2 | Online teachin x
* Mindfap-Cenqage Leaming
n/takeAssignment/takeAssignmentMain.do?invoker=&takeAssignmentSessionLocator=&inprogress=false
它 ☆
Problem 3-43 (LO. 9)
Each year, Tom and Cindy Bates (married filing jointly) normally have itemized deductions of $22,000 (which includes an annual $4,000
pledge payment to their church). On the advice of a friend, they do the following: In early January 2020, they pay their pledge for 2019;
during 2020, they pay their pledge for 2020; and in late December 2020, they prepay their pledge for 2021.
a. What are the Bateses trying to accomplish?
To have their itemized deductions exceed the standard deduction
Feedback
V Check My Work
In most cases, the choice between using the standard deduction and itemizing deductions from AGI is a sinple matter-pick whichever yields
the larger tax benefit. However, taxes might be saved by alternating between the two options by tax planning.
b. What would the Bates' total…
arrow_forward
Required information
[The following information applies to the questions displayed below.]
Cardinal Company is considering a five-year project that would require a $2,975,000 investment in equipment with a
useful life of five years and no salvage value. The company's discount rate
income in each of five years as follows:
$ 2,735,000
1,000,000
Sales
Variable expenses
Contribution margin
Fixed expenses:
Advertising, salaries, and other fixed out-
of-pocket costs
Depreciation
Total fixed expenses
1,735,000
$ 735,000
595,000
1,330,000
Net operating income
$ 405,000
Click here to view Exhibit 14B-1 and Exhibit 14B-2, to determine the appropriate discount factor(s) using table.
14. Assume a postaudit showed that all estimates including total sales) were exactly correct except for the variable expense ratio,
which actually turned out to be 45%. What was the project's actual payback period? (Round your answer to 2 decimal places.)
Payback period
years
arrow_forward
Live Class Wed January 27, 2021 x
9 Dashboard
x +
- edugen.wileyplus.com/edugen/student/mainfr.uni
en Assignment
+ * 引
CALCULATOR
FULL SCREEN
PRINTER VERSION
4 ВАСK
NEX
OURCES
Exercise 1-14 (Part Level Submission)
g 2021
Cheyenne Corp., a public camping ground near the Four Corners National Recreation Area, has compiled the following financial information as of December 31, 2019.
Revenues during 2019-camping fees
$190,400
Notes payable
$81,600
1-4
Revenues during 2019-general store
63,920
Expenses during 2019
204,000
1-5
1-6
Accounts payable
14,960
Supplies on hand
3,400
Cash on hand
27,200
Common stock
27,200
Original cost of equipment
143,480
Retained earnings
?
1-8
e1-9
e 1-11
w14
v 1-5
Fair value of equipment
190,400
v (a)
Your answer is correct.
Determine Cheyenne Corp.'s net income for 2019.
11
14 (Part
mission)
Cheyenne Corp.'s net income
50320
-4A (Part
mission)
SHOW LIST OF ACCOUNTS
SHOW SOLUTION
SHOW ANSWER
re
Eults by Study
LINK TO TEXT
VIDEO: SIMILAR EXERCISE
Attempts: 1 of…
arrow_forward
os.schoolsplp.com/enrollments/156569804/items/YUI32/work?prev3LNSDS
O Western Brown Loc.
Desmos | Graphing. A ALEKS- Gracie Glov.
M My Classes | McGra. A Classes
Next Activity >
els B: Lesson 1 - Salary
Target due: 1/14/21 58.33%
$344.75
$700
2) Choose the best answer.
Caleb has a job that pays $11.15 per hour for a 40-hour work week. He is paid time
and a half for every hour over 40 that he works in a week. What will his gross pay be
for a week in which he works 46 hours?
NTT
$546.35
$446
$512.90
$256.45
$769.35
O O O
O O
arrow_forward
My Monroe
Z View Assessment
> Bb Collaborate - 20FL-LA122-18 x
M Daily Notifications - rblack8930 x
命
A https://elearn.monroecollege.edu/ultra/courses/ 40124 1/grades/assessment/_2440908 1/overview/attempt/
The following is Green Co.'s Pre-Closing Trial Balance as of December 31, 2017. Green's accounting period is a month,
the month of December 2017. (Note that the accounts are not
thus the balances in the temporary accounts are for
listed in their normal sequence -- rather they are listed in alphabetical sequence.)
Account Name
_Debit_
Credit_
Gradin
Accounts Payable
26,000
Accounts Receivable
28,850
Cash
10,000
Common Stock
12,500
Cost of Goods Sold
68,000
Equipment
73,000
150
Interest Expense
Interest Payable
500
Inventory
45,000
Note Payable
21,000
Retained Earnings
53,000
Sales Revenue
179,000
Supplies Expense
7,000
Wages Expense
60,000
Total
292,000
292,000
Place the accounts in the correct order.
Use the editor to formor your onswer
A Past due This attempt will be submitted…
arrow_forward
SEE MORE QUESTIONS
Recommended textbooks for you
Accounting
Accounting
ISBN:9781337272094
Author:WARREN, Carl S., Reeve, James M., Duchac, Jonathan E.
Publisher:Cengage Learning,
Accounting Information Systems
Accounting
ISBN:9781337619202
Author:Hall, James A.
Publisher:Cengage Learning,
Horngren's Cost Accounting: A Managerial Emphasis...
Accounting
ISBN:9780134475585
Author:Srikant M. Datar, Madhav V. Rajan
Publisher:PEARSON
Intermediate Accounting
Accounting
ISBN:9781259722660
Author:J. David Spiceland, Mark W. Nelson, Wayne M Thomas
Publisher:McGraw-Hill Education
Financial and Managerial Accounting
Accounting
ISBN:9781259726705
Author:John J Wild, Ken W. Shaw, Barbara Chiappetta Fundamental Accounting Principles
Publisher:McGraw-Hill Education
Related Questions
- Sheffield Corp. uses the percentage-of-receivables basis to record bad debt expense and concludes that 3% of accounts receivable will become uncollectible. Accounts receivable are $430,800 at the end of the year, and the allowance for doubtful accounts has a credit balance of $2,864. (a) Prepare the adjusting journal entry to record bad debt expense for the year. (b) If the allowance for doubtful accounts had a debit balance of $887 instead of a credit balance of $2,864, prepare the adjusting journal entry for bad debt expense.arrow_forward10:04 Assignment Details ATG-110-20A01: Financial Accounting (Session II Summer 2021) 7474 unread replies.7575 replies. Please read and respond to TIF 12-2 on page 623. Review the rubric to ensure you receive full points for this discussion. Discussion Rubric- 25 points(1)_(3).docx *After you have posted your answers, please reply to three other students' posts. This discussion board was set up so that you will not be able to see others replies until you post your own. Search entries or author Filter replies by unreadUnread Collapse replies TIF 12-2 Issuing Stock 1. ETHICS Lou Hoskins and Shirley Crothers are organizing Red Lodge Metals Unlimited Inc. to undertake a high-risk gold mining venture in Canada. Lou and Shirley tentatively plan to request authorization for 400,000,000 shares of common stock to be sold to the general public. Lou and Shirley have decided to establish par of $0.03 per share in order to appeal to a wide variety of potential investors. Lou and Shirley believe…arrow_forward+V My Questions | bartleby b References Chapter 3 Quiz Camden County College camdenccinstructure.com/courses/3788/assignments/35967?module_item id=88693| Next> K Prev Send to Gradebook Submitted to Gradebook, Fri, Oct 4, 2019, 9:34:35 AM (America/New York -04:00) --/1 Question 15 View Policies Current Attempt in Progress Concord Industries has equivalent units of 7100 for materials and for conversion costs. Total manufacturing costs are $124370. Total materials costs are $91000. How much is the conversion cost per unit? O $17.52. O $4.70. $12.82. O $30.33 eTextbook and Media Submit Answer Save for Later Attempts: 0 of 1 used 11:10 A 10/4/20 hp ins prt sc end home f12 11 DI delete f9 f8 f7 f6 fs 10 + & % num backspace 6 7 lock 5 { P T U Y II 96arrow_forward
- A Final Exam - MATH 1330 - Math b Details | bartleby E New tab A https://www.webassign.net/web/Student/Assignment-Responses/submit?dep=254878928tags=autosave#question4023958_1 Sign in 12. DETAILS HARMATHAP12 6.2.009. MYΝΟΤΕS What are the future value and the interest earned if $4000 is invested for 3 years at 8% compounded quarterly? (Round your answers to the nearest cent.) future value 24 interest earned %24arrow_forwardClass Collaborate-AC-163-44 P x CengageNOWv2| Online teachin X + 2.cengagenow.com/ilmn/takeAssignment/takeAssignmentMain.do?invoker-assignments&takeAssignments... A Determine the following measures for 2018. Round ratio values to one decimal place and dollar amounts to the nearest cent. For number of days' sales in receivables and number of days' sales in inventory, round intermediate calculations to the nearest whole dollar and final amounts to one decimal place. Assume there are 365 days in the year. 1. Working capital Г 2,790,000 2. Current ratio 4.1 3. Quick ratio 2.5 4. Accounts receivable turnover 16 5. Days' sales in receivables 22.8 days 6. Inventory turnover 7. Days sales in inventory 8. Debt ratio days % 9. Ratio of liabilities to stockholders' equity 10. Ratio of fixed assets to long-term liabilities 11. Times interest earned times times 12. Times preferred dividends earned Check My Work 8 144 0 P Previous Email Instructor Save and Exr Submit Assignment for Grading pri se…arrow_forwardBrown): Week 3 CU122-0 2201 (Brown): Week 4 x Week 6: Culmination Knowledge x + empt.php?attempt=2921412&cmid%=866335 A fr. Enduring Word Bibl. b My Questions | bart. Financial Aid Student Accounts Resources Campus Store c. $8,550 d. $9,280 Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant. Throughout the week he purchases: • $457 produce, • $632 protein, • $356 dry goods, and • $147 dairy. The following Thursday he does ending inventory and finds that he has $1643 in food. He looks at his sales and finds that he made $5546 over the same 7 day period. What is his food cost as a percentage of sales (food cost percentage)? Select one: a. 54.96% b. 28.70% c. 55.88% d. 25.33% The ingredients for your braised greens cost $1.32. You sell it for $4. What is your contribution margin? nswered Select one: ut of 1.00 a. $3.18 question F2arrow_forward
- mp?attempt=1764992&cmid%3875183&page=D12 الم صيرة بلحه u io a https://alternativet 4 SQUCOFFEE - Goog. B BCOM2911-Busines.. O Sultan Caboos Univ. O Trading Platfom ACADEMIC) E-LEARNING SERVICES SQU LIBRARIES SQU PORTAL ATTENDANCE lanagerial Accounting - Spring21 e / My courses / ACCT2121 yasserg Spring21/ Midterm Exam One / Midterm Exam One stion The adjustment of overapplied manufacturing overhead cost results in all the following, EXCEPT: O a. decrease in net operating income. ed O b. increase in net operating income. out of Oc. decrease in cost of goods sold O d. none of the given answers stion XYZ Company had the following information for the year: red Direct materials used OMR 110,000 dout of Direct labor incurred (5,000 hours) OMR 150,000 Actual manufacturing overhead incurred OMR 166,000 on The Company used a predetermined overhead rate of OMR 30 per direct labor hour for the year. Assume the only inventc an ending Work in Process Inventory balance of OMR 17,000. What was cost…arrow_forwardoncos.schoolsplp.com/enrollments/156569804/items/CL1W7/work?prev=YU132 A Desmos | Graphing.. A ALEKS - Gracie Glov. M My Classes | McGra. A Classes O Western Brown Loc. er odels B: Lesson 2 - Other Forms of Compensation Nex Target due: 1/14/21 I J 1) Choose the correct answer. Andres is offered a job as manager of a health club. The job will pay $3,100 per month, paid semimonthly. Along with the base salary, the company offers to pay half the cost of medical insurance and will match Andres' contribution to a retirement plan up to a total of $3,500. If the full cost of the medical insurance is $450 per month and Andres plans to contribute the full $3,500 every year to a retirement plan, what is the actual annual value of this job to Andres? $83,300 $43,400 $42,600 $46,100 T $37,200 2) Choose the correct answer. Marrow_forwardwn): Week 3L x CU122-0 2201 (Brown): Week 4LX Week 6: Culmination Knowledge X + pt.php?attempt=29214128&cmid=866335 fr. Enduring Word Bibl. My Questions bart. inancial Aid Student Accounts Resources Campus Store d. $2.68 The ingredients for your skillet brownie cost $1.89. You want your food cost percentage for this item to be 30% or lower. What's the lowest price you can charge? Round to the nearest cent. Select one: a. $5.98 b. $6.00 c. $6.30 O d. $5.67 The price the product costs after processing is the Select one: a. Contribution Margin b. Food Cost c. Edible Portion Price d. As Purchased Price The price you pay for the product is the ed Select one:arrow_forward
- General Accounting I 2020-2021 Fall Term Final Exam (page 18 of 25)-Google Chrome a.tr/mod/quiz/attempt.php?attempt=361811&cmid=180187&page=17 MSKÜ-LMS 1807 ŞB: 1 ÖRGÜN General Accounting I İktisadi ve Idari Bilimler Fakültesi İktisa 8 A credit sale of $3,600 is made on July 15, terms 2/10, n/30, on which a return of $200 is granted on July 18. What amount is received as payment in full on July 247 Tanmadi O a. $3.332 izerinden tlenmiş O b. $3,600 oruyu etle OC $3.528 O d. $3,400 Önceki sayfaarrow_forwardNeed help with answering the questiins. Thank youarrow_forwardw- 202106070805337561 Qv Search in Document Home Insert Draw Design Layout References Mailings Review View + Share a Calibri (Body) 11 A- A- Aa AaBbCcDc AaBbCcDdE AaBb AaBbCcDdEE AaBbCcDdEe AaBbCcDdEe Paste I U v abe X, x² A A Styles Pane Sensitivity Normal No Spacing Heading 1 Heading 2 Title Subtitle Orthodox School ESTIMATED PROFIT AND LOSS ACCOUNT (INCOME STATEMENT) FOR KARACHI TRADERS LTD $ Revenue (5000 units @ $3.00) 15000 Cost of goods sold (@ $1.00 per unit) Gross profit 5000 10000 Overhead expenses 4000 Operating profit (profit before tax and interest) 6000 Finance costs (interest) 2000 Profit before tax 4000 Corporation tax @ 20% Profit for the year 800 3200 Dividends paid 1200 Retained profit 2000 Profit and loss account for Karachi Traders Ltd for the year ending 31 December 2014 20 marks, 40 minutes 1. By amending this profit and loss account (income statement), calculate the new level of retained profits if the following changes actually occurred: • each unit was sold…arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- AccountingAccountingISBN:9781337272094Author:WARREN, Carl S., Reeve, James M., Duchac, Jonathan E.Publisher:Cengage Learning,Accounting Information SystemsAccountingISBN:9781337619202Author:Hall, James A.Publisher:Cengage Learning,
- Horngren's Cost Accounting: A Managerial Emphasis...AccountingISBN:9780134475585Author:Srikant M. Datar, Madhav V. RajanPublisher:PEARSONIntermediate AccountingAccountingISBN:9781259722660Author:J. David Spiceland, Mark W. Nelson, Wayne M ThomasPublisher:McGraw-Hill EducationFinancial and Managerial AccountingAccountingISBN:9781259726705Author:John J Wild, Ken W. Shaw, Barbara Chiappetta Fundamental Accounting PrinciplesPublisher:McGraw-Hill Education
Accounting
Accounting
ISBN:9781337272094
Author:WARREN, Carl S., Reeve, James M., Duchac, Jonathan E.
Publisher:Cengage Learning,
Accounting Information Systems
Accounting
ISBN:9781337619202
Author:Hall, James A.
Publisher:Cengage Learning,
Horngren's Cost Accounting: A Managerial Emphasis...
Accounting
ISBN:9780134475585
Author:Srikant M. Datar, Madhav V. Rajan
Publisher:PEARSON
Intermediate Accounting
Accounting
ISBN:9781259722660
Author:J. David Spiceland, Mark W. Nelson, Wayne M Thomas
Publisher:McGraw-Hill Education
Financial and Managerial Accounting
Accounting
ISBN:9781259726705
Author:John J Wild, Ken W. Shaw, Barbara Chiappetta Fundamental Accounting Principles
Publisher:McGraw-Hill Education