SITHCCC028 - Written Assessment (1) KCK
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
11
Uploaded by ProfessorFangBadger35
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 1 of 11 Student Signature Kotchakhon Sriyawong Date 6/9/2023 ASSESSMENT COVERSHEET Student name: Kotchakhon Sriyawong Student number:
AC23340
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 11 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 11 •
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 11 •
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 11 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 has long, dark green leaves and is known for its crispiness. People like using it in salads because it's sturdy and can handle dressings and toppings well. It's also rich in vitamins A and K. 2. Iceberg Lettuce:
•
Iceberg lettuce is a pale green lettuce with watery, crisp leaves. It's not as nutritious as romaine lettuce but still provides vitamins A and C. It's often used in salads because it's affordable and has a mild taste. 3. Butterhead Lettuce:
•
Butterhead lettuce is a type of loose-leaf lettuce with soft, buttery leaves. It has a mild flavor and is a good source of vitamins A and K. People use it in salads because it's easy to tear and doesn't wilt as quickly as other lettuces. 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 11 3. Explain why you would use dressings, sauces, dips and relishes when serving appetisers and salads? . 1. Dressings:
•
Dressings are usually put on salads, but you can also use them for appetizers like crudités or dips. They can be made with things like oil, vinegar, mustard, herbs, and spices. Some dressings are creamy, while others are more like vinaigrette, and they can have flavors like fruit, veggies, or nuts. 2. Sauces:
•
Sauces are mostly used with cooked dishes, but they can also go with appetizers. You can make sauces with things like tomatoes, cream, cheese, or meat. They can be smooth or chunky and have flavors like herbs, spices, or wine. 3. Dips:
•
Dips are usually for dipping bread, veggies, or crackers. They can be made with stuff like cheese, yogurt, hummus, or salsa. Dips can be smooth or chunky and have flavors like herbs, spices, or garlic. 4. Relishes:
•
Relishes are often made from pickled veggies or fruits. People use them as a condiment, but they can also be put on appetizers or salads. Relishes can add a sour, sweet, or spicy taste to food. 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 11 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 usually on food packages and tell you when you should buy or eat the food. 2. Rotation Labels:
•
Rotation labels are usually on food storage containers and show you the order in which you should use the food. 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: Typically arranged on a communal platter or individual plates, showcasing a variety of ingredients Variations: Wide array of ingredients including cured meats, cheeses, pickled vegetables, and olives Freshness/quality indicators: Quality relies on the freshness of individual components; crispness of vegetables, quality of meats and cheeses Nutrition:
Rich in proteins, fats, and often sodium; nutrition varies depending on specific ingredients Service Style:
Served as a communal platter or individual portions, self-served or plated by servers Taste/texture: Diverse textures and flavors, including salty, savory, and tangy elements Caesar Salad Presentation: Generally presented in a large salad bowl or on individual plates, with the ingredients artfully arranged Variations: Often includes variations with different proteins (chicken, shrimp), toppings (bacon, croutons), and dressing types (traditional, Caesar variations) Freshness/quality indicators: Freshness revolves around the crispness of lettuce, quality of toppings, and the overall condition of the salad ingredients
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 8 of 11 Nutrition:
Nutritionally balanced with vitamins and minerals from vegetables, often enhanced with proteins and healthy fats Service Style:
Served as an individual portion, often with the option to add proteins like grilled chicken or shrimp Taste/texture: Balanced flavor profile with the richness of dressing, umami from Parmesan cheese, and contrasting textures of crisp lettuce and 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:
•
Appetizers need to use fresh, top-quality ingredients. That means the veggies should be crisp and clean, the meat should be tender and juicy, and the seafood should be flaky and fresh. 2. Appropriate Temperature:
•
Appetizers must be served at the right temperature, whether that's hot or cold. Hot ones should be steaming, and cold ones should be nicely chilled. 3. Presenting with Style:
•
Appetizers should be put on a clean, right-sized plate, and they should look appealing. This makes them more attractive and improves the dining experience. Salads 1. Fresh Greens and Veggies:
•
Salads should use fresh, crisp vegetables. This means the lettuce should be vibrant green without any brown spots, and the other veggies should be firm and full of flavor. 2. Perfect Dressing:
•
The dressing needs to be just right in terms of consistency and taste. It shouldn't be too thick or too runny, and it should enhance the flavors of the salad ingredients. 3. Temperature Matters:
•
Salads should be served at the proper temperature, whether that's cold or room temperature. Cold salads should be nicely chilled, and room temperature salads should be served as they are, at room temperature.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 9 of 11 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. Planning Ahead:
•
Before you begin making canapés, take some time to plan out what you'll need and how to assemble them. This avoids last-minute stress. 2. Ingredient Preparation:
•
Once you have your plan, start preparing everything you'll use - chop veggies, slice meats, and get cheeses ready. 3. Organized Work Area:
•
Make sure your workspace is clean and tidy. This helps you work efficiently and safely. 4. Assembling Carefully:
•
Once ingredients are ready, start putting the canapés together. Don't overcrowd them, as it can make them hard to eat. 5. Adding the Finishing Touch:
•
After assembling, garnish the canapés with herbs, spices, or other toppings for flavor and presentation. 6. Proper Storage:
•
Store the finished canapés in a cool, dry place until you're ready to serve them. 10. What mise en place needs to be prepared for a salad? List the steps you would take to prepare a salad. 1. Prepare Ingredients:
•
Wash and chop the veggies. If you're using meat or seafood, cook it and let it cool. 2. Dressing Preparation:
•
Either make the dressing in advance or have it ready to use. 3. Garnish Readiness:
•
Get your garnishes ready, like croutons, nuts, or cheese. 4. Equipment Gathering:
•
Collect all the tools you'll need, like a cutting board, knife, bowl, and serving platter.
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 11 11. What are the common requirements for storing and labelling salads, dressings and appetisers? Salads:
•
Store salads in the fridge at 40°F or lower in airtight containers to keep them fresh and crisp. Dressings:
•
Keep dressings in the fridge at 40°F or lower in airtight containers to prevent spoilage. Appetizers:
•
Store appetizers in either the fridge or freezer, depending on the type. Cold ones, like canapés, go in the fridge, while hot ones, like fried calamari, belong in the freezer. 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? The danger zone spans temperatures between 40°F and 140°F (4°C and 60°C). It's the range where harmful bacteria thrive and reproduce quickly. In this zone, bacteria can double their numbers in just 20 minutes.
To prevent foodborne illnesses, it's crucial to keep food away from the danger zone. Store food below 40°F in the fridge or freezer, and when cooking or reheating, ensure it reaches temperatures above 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 11 of 11 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:
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
My Questions | bartleby
b
+
Camden County College
References
Chapter 3 Quiz
Ha
X
//camdenccinstructure.com/courses/3788/assignments/35967?module item id=88693
Next>
Send to Gradebook
< Prev
Submitted to Gradebook, Fri, Oct 4, 2019, 9:34:35 AM (America/New York
-04:00)
Question 19
-/1
View Policies
Current Attempt in Progress
A process with no beginning work in process, completed and transferred out 85200 units during a period and had 50100 units in the
ending work in process inventory that were 20% complete. The equivalent units of production for the period for conversion costs were:
O 95220 equivalent units.
O 135300 equivalent units.
O 70200 equivalent units.
O 85200 equivalent units.
eTextbook and Media
Attempts: 0 of 1 used
Submit Answer
Save for Later
11:21 AM
10/4/2019
hp
ins
prt sc
12
end
11
home
f10
delete
fg
f8
f5
f4
II
&
num
backspace
6
5
lock
}
{
P
T
U
Y
home
+
96
arrow_forward
Hey I was wondering if I can get help with this thank you
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
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
us.wvu.edu/webapps/assessment/take/launch.jsp?course_assessment_id=_349525_1&course_id=_172235_1&content_id= 91004 Musketeers
worldhiston
H Blackboard
M WVU Gmail
a Discord
Complete History...
m HBO Max
N Netflix
A ALEKS-
Musketeers
Excel
Email
am
and sieges
v Question Completion Status:
Florist Grump, Inc., had beginning retained earnings of $137,000. During the year, Florist Grump had net income of $63,000 and declared
and paid dividends of $18,000. What will be shown for ending retained earnings on Florist Grump's year-end balance sheet?
QUESTION 9
For the year ended December 31, Year 2
For the year ended December 31, Year 1
Revenues
$ 7,500
$ 500
Expenses
1,500
Net Income
December 31, Year 2
December 31, Year 1
Assets
$ 16,500
$ 1,000
500
Liabilities
Stock
300
300
Retained Earnings
1.$
200
Assume Year1 is the company's first year of business and there were $100 dividends in Year 1 and $100 dividends in Year 2. After
determining the missing amounts ($
Earnings 1.$
in the above…
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
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
Need help with this question please. Thank you
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
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
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
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
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
imeli
Ales
age 7 of 12)
i moodle.jamessprunt.edu/mod/quiz/attempt.php?attempt=473287&cmid%36056718page=6
JSCC Homepage - Tech Support - Student Toolbox JSCC Bookstore English (United States) (en_us) -
Financial Accounting (2021SP-ACC-120-51-Meza)
urses / 2021SP-ACC-120-51/ Week of April 29 / Final Exam
Journalize the entries to record the following selected transactions:
(a) Sold $900 of merchandise on account, subject to 7% sales tax. The cost of the merchandise sold was $510.
(b) Paid $436 to the state sales tax department for taxes collected.
A-
I
Date
Description
Debit
Credit
page
Next page
r6 Test
Jump to
Type here to search
arrow_forward
Confused on #1
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
- My Questions | bartleby b + Camden County College References Chapter 3 Quiz Ha X //camdenccinstructure.com/courses/3788/assignments/35967?module item id=88693 Next> Send to Gradebook < Prev Submitted to Gradebook, Fri, Oct 4, 2019, 9:34:35 AM (America/New York -04:00) Question 19 -/1 View Policies Current Attempt in Progress A process with no beginning work in process, completed and transferred out 85200 units during a period and had 50100 units in the ending work in process inventory that were 20% complete. The equivalent units of production for the period for conversion costs were: O 95220 equivalent units. O 135300 equivalent units. O 70200 equivalent units. O 85200 equivalent units. eTextbook and Media Attempts: 0 of 1 used Submit Answer Save for Later 11:21 AM 10/4/2019 hp ins prt sc 12 end 11 home f10 delete fg f8 f5 f4 II & num backspace 6 5 lock } { P T U Y home + 96arrow_forwardHey I was wondering if I can get help with this thank youarrow_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
- 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_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_forwardmp?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
- us.wvu.edu/webapps/assessment/take/launch.jsp?course_assessment_id=_349525_1&course_id=_172235_1&content_id= 91004 Musketeers worldhiston H Blackboard M WVU Gmail a Discord Complete History... m HBO Max N Netflix A ALEKS- Musketeers Excel Email am and sieges v Question Completion Status: Florist Grump, Inc., had beginning retained earnings of $137,000. During the year, Florist Grump had net income of $63,000 and declared and paid dividends of $18,000. What will be shown for ending retained earnings on Florist Grump's year-end balance sheet? QUESTION 9 For the year ended December 31, Year 2 For the year ended December 31, Year 1 Revenues $ 7,500 $ 500 Expenses 1,500 Net Income December 31, Year 2 December 31, Year 1 Assets $ 16,500 $ 1,000 500 Liabilities Stock 300 300 Retained Earnings 1.$ 200 Assume Year1 is the company's first year of business and there were $100 dividends in Year 1 and $100 dividends in Year 2. After determining the missing amounts ($ Earnings 1.$ in the above…arrow_forwardA 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_forwardNeed help with answering the questiins. Thank youarrow_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