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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 1 of 19 STUDENT PACK UNIT – SITHASC022 Prepare Asian stocks and soups

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 2 of 19 ASSESSMENT COVER SHEET This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Student Name Nabeel Ahmad Student ID (14170340) Assessor Name Due Date Course Name Certificate III in Commercial Cookery Course Code SIT30821 Unit Name Prepare Asian stocks and soups Unit Code SITHASC022 FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑ Please attach the following student evidence to this form Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit Assessment 1 ❑ Written Test S | NYS | DNS Assessment 2 ❑ Practical Observation S | NYS | DNS Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent C / NYC Student Declaration: I acknowledge the assessment process has been explained and agree to undertake assessment. I am aware of the appeals process, should the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a competent result for this unit of competency. I declare that the work contained in this assessment is my own, except where acknowledgement of sources is made. I understand that a person found responsible for academic misconduct will be subject to disciplinary action (refer to Enrolment Acceptance Agreement). I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation. Student Signature: Date: / / Assessor Feedback: Assessor Signature: Date: / / Administrative use only Entered onto Student Management Database Date : Initials:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 3 of 19 Introduction This assessment has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. Please read all the information given to you by the assessor and when you receive this assessment. If you do not understand any part of this assessment, please inform your assessor/trainer. Purpose of assessment The purpose of assessment is to determine competency in the unit SITHASC022 – Prepare Asian stocks and soups Elements 1. Select ingredients 2. Select, prepare and use equipment 3. Portion and prepare ingredients 4. Cook stocks and soups 5. Present and store stocks and soups Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 1. Follow standard recipes to prepare at least five different stocks and five different soups from at least three of the following Asian cuisines (across the preparation of the five stocks and five soup):  Chinese  Indian  Indonesian  Japanese  Korean  Malay and Nonya  Thai  Vietnamese 2. Prepare the above stocks for use in different recipes:  Within commercial time constraints  Reflecting required quantities to be produced  Following procedures for portion control and food safety practices when handling and storing different stocks 3. Prepare the above soups:  Within commercial time constraints  Following procedures for portion control and food safety practices when handling and storing soups  Responding to at least one special customer request

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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 4 of 19 Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: 1. Culinary terms and trade names for ingredients commonly used in producing stocks and soups:  Herbs and spices  Meat  Beef  Chicken  Lamb  Sauces  Seafood  Vegetables 2. Required changes to stocks and soups to reflect cultural and regional considerations and variations 3. Contents of date codes and rotation labels for stock 4. Characteristics of stocks and soups and their ingredients:  Appearance and presentation  Combination of spices  Quality indicators  Service style  Strength of flavours  Taste  Texture 5. Mise en place requirements for stocks and soups 6. Appropriate environmental conditions for storing stocks and soups to:  Ensure food safety  Optimise shelf life 7. Safe operational practices using essential functions and features of equipment used to produce Asian stocks and soups. Competency Requirements You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid) prior to entering results into the competency record sheet. Students unsucces sful at achieving “Satisfactory” for any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to re-enrol in the unit of competency as per the scheduled delivery of the course. Outline of evidence to be collected. You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic. Assessment 1 - Written test Completed written questions answered and submit to your assessor electronically or paper based. Assessment 2 - Practical observation This is Practical Demonstration in Nova kitchen. Producing dishes for buffet. Producing five different stocks and five different soups of Asian cuisine.

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 5 of 19 Assessment Task 1 SITHASC022 – Prepare Asian stocks and soups Written Assessment Assessment Questions : 1. List basic ingredients that are commonly used to prepare Asian stocks and soups. Protein Chicken, beef, pork, fish, tofu, mushrooms Aromatics Ginger, garlic, scallions, onions, shallots, chili peppers vegetables Carrots, celery, onions, mushrooms, bok choy, spinach, watercress Herbs and spices Soy sauce, sesame oil, chili oil, rice vinegar, fish sauce Seaweed and seafood products Kombu, dried seaweed, shrimp paste, fish sauce Sauces and condiments Sriracha, hoisin sauce, soy sauce, chili oil Noodles Egg noodles, rice noodles, soba noodles Garnishes Cilantro, mint, Thai basil, lime wedges 2. Match the following culinary terms with description below: Mirepoix It's a rich and complex sauce made from brown stock, tomatoes, and brown roux, with a mixture of browned vegetables and sometimes additional flavourings like herbs and wine. Mise en place The culinary term refers to the combination of diced onion, carrots, and celery, gently cooked in fat. Chicken bouillon It is a French culinary term that translates to "everything in its place." It refers to the practice of preparing and organizing all the necessary ingredients and tools before starting the cooking process. Bechamel It is a concentrated form of chicken broth or stock that's been reduced to a granular or cubed form. Espagnole It's a simple sauce made with a white roux (butter and flour) and milk, often seasoned with salt, white pepper, and sometimes nutmeg.

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 6 of 19 3. Write any ten tools and equipment used to prepare Asian stocks and soups? 4. What is the mise en place requirements for stocks and soups? 5. Describe contents of date codes and rotation labels for stocks. Stocks and soups need rigorous planning and organization, or "mise en place." It consists of chores like cutting vegetables, weighing spices, and dividing up items like meat or bones. Stock pots and other relevant items should also be accessible. A smooth and effective cooking procedure is essential for producing tasty and reliable stocks and soups, and proper mise en place guarantees this. 1. Stock Pot 2. Fine Mesh Strainer 3. Chessecloth 4. Soup Ladle 5. Chopping board and knife 6. Soup spoons 7. Asian spice infuser 8. Bamboo steamer 9. Seaweed 10. Rice cooker To guarantee food safety and quality, rotation labels for stocks and date codes are crucial. The name of the product and the preparation or manufacturing date are often included on these labels. They support first-in, first-out (FIFO) inventory management by assisting chefs and kitchen workers with determining when the stock was manufactured. This prevents food waste and guarantees that the freshest ingredients are utilized in culinary preparations by ensuring that older stocks are used before newer ones.

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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 7 of 19 6. How long it takes to cook following Asian stocks. Stock Time requirements Chinese chicken stock 2-4 hours Japanese dashi 30 min to 1 hour Vietnamese Pho stock 3-4 hours Thai vegetable stock 30 min to 1 hour Korean anchovy stock 20- 30 min Chinese pork bone stock 2-3 hours 7. Describe the following characteristic of stocks and soup. Characteristics Description Appearance and presentation White vegetable stocks are typically colourless and milder and fresher in taste, adding a subtle flavour to dishes. These are made by simply adding the vegetables raw into a pot with water and simmering. Combination of spices Standard seasoning includes parsley, bay leaf, thyme, and peppercorns. Other herbs and spices augment the flavors as desired. Vegetable stocks begin with a mirepoix of onions, celery, and carrots, enhanced by additional vegetables, leeks, garlic, mushrooms, tomatoes, fennel, and similar ingredients Quality indicators A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another. Con sommés should be crystal clear. Service style Both soup cups and soup bowls should be served with a saucer or plate beneath them. Strength of flavours Stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more. Taste The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Texture It tends to have a slightly thicker consistency, due to the collagen and natural gelatin in the bones, and you will find that good stocks may gel when chilled. This makes stocks wonderful for use in sauces and gravies and stews where the texture can really help with the consistency.

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 8 of 19 8. Match the following Preparation and cookery methods. Simmering Simmering the stock to concentrate flavours. Deglazing Slowly cooking ingredients in water or another liquid, just below boiling, to extract flavours Skimming Regularly removing impurities and fat that float to the surface during simmering. Poaching Regularly removing impurities and fat that float to the surface during simmering. Boiling Generally simmering ingredients in liquid, often used for delicate proteins like eggs or fish. Sweating Cooking ingredients at a rolling boil, often used for heartier soups and stews Reducing Gently cooking vegetables in fat to soften without browning, often used to start soups. 9. Mention some required changes to stocks and soups to reflect cultural and regional considerations and variations. 10. Which of the following are safe operational practices using essential functions and features of equipment used to produce Asian stocks and soups? (Answer true or false in space provided) True False While chopping you must hold knives with a firm grip, keeping fingers away from the blade. True You can clean knives with other tools and utensils in dishwasher. False Use oven mitts and potholders to handle hot pots and lids. True You must keep the stovetop area free from flammable materials like paper towels or dish cloths. True Always unplug or turn off the equipment when not in use or before cleaning. True Wear appropriate PPE, such as aprons and closed-toe shoes to protect from spills or accidents. True Wash hands regularly and maintain clean working conditions to prevent cross contamination. True  Using various kinds of bones, meat, fish, or vegetables that are accessible locally or are favored by the community.  To make a deeper and richer stock, either roast or brown the bones and mirepoix before simmering, or use raw bones and mirepoix to make a lighter and clearer stock.  Adding various regionally or culturally specific herbs, spices, and aromatics.  Suited to the taste and preferences of the culture or location, adjusting the flavor, acidity, thickness, and texture of the stock or soup.

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 9 of 19 11. How do you store stocks and soups in appropriate environmental conditions to ensure food safety and optimise shelf life? These procedures must be followed in order to securely preserve stocks and soups and increase their shelf life. The prepared stocks and soups should first be allowed to reach room temperature before being quickly refrigerated. To encourage quick chilling, divide big amounts into more manageable, shallow containers. Place containers in the refrigerator at 40°F (4°C) or below and securely seal them to avoid contamination. To keep track of shelf life and guarantee a "first in first out" (FIFO) system, use labels with dates. Using freezer bags or sealed containers, freezing is a possibility for prolonged storage. Before serving, reheat frozen stocks and soups to 165°F (74°C) to ensure food safety and quality

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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 10 of 19 Assessment Task 2 SITHASC022 – Prepare Asian stocks and soups Practical observation 1. Produce the following Asian stocks and soups to the criteria set out below: Stocks: 1) Vegetable stock 2) Beef stock 3) Kombu stock 4) Dashi stock 5) Chicken broth Soups: 1) Dal soup 2) Vietnamese Pho 3) Kimchi Jjigae 4) Miso soup 5) Tom Kha Gai (Thai coconut chicken soup) 2. For criteria, please tick from following Asian cuisines across the preparation of the five stocks and five soups: Chinese, Indian, Indonesian, Japanese, Korean, Malay and Nonya, Thai and Vietnamese. 3. Attach practical evidences in the following tables. Name of the stock/soup: Vegetable stock No. of portions: Type of Asian cuisine: Indian ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 11 of 19 Name of the stock/soup: Beef stock No. of portions: Type of Asian cuisine: Indonesian ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 12 of 19 Name of the stock/soup: kombu stock No. of portions: Type of Asian cuisine: Korean ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here: Name of the stock/soup: Dashi stock No. of portions: Type of Asian cuisine: Japanese ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control

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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 13 of 19 ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here: Name of the stock/soup: Chicken broth No. of portions: Type of Asian cuisine: Malay and Nonya ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 14 of 19 Name of the stock/soup: Dal Soup No. of portions: Type of Asian cuisine: Indian ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 15 of 19 Name of the stock/soup: Vietnamese Pho No. of portions: Type of Asian cuisine: Vietnamese ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here: Name of the stock/soup: Kimchi Jjigae No. of portions: Type of Asian cuisine: Korean ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 16 of 19 Name of the stock/soup: Miso Soup No. of portions: Type of Asian cuisine: Japanese ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 17 of 19 Name of the stock/soup: Tom Kha Gai No. of portions: Type of Asian cuisine: Thai ❑ Special customer request ❑ Tasks completed within commercial timeframe ❑ Portion control ❑ Food safety practices followed when handling and storing stocks and soups Attach practical evidence here:

SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 18 of 19 Assessment Evaluation Tool – AT1 Unit Code: Unit Name: Assessment Name: Student’s name: Student Id: Nabeel Ahmad (14170340) Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7] Yes No 1. Culinary terms and trade names for ingredients commonly used in producing stocks and soups:  Herbs and spices  Meat  Beef  Chicken  Lamb  Sauces  Seafood  Vegetables 2. Required changes to stocks and soups to reflect cultural and regional considerations and variations. 3. Contents of date codes and rotation labels for stock 4. Characteristics of stocks and soups and their ingredients:  Appearance and presentation  Combination of spices  Quality indicators  Service style  Strength of flavours  Taste  Texture 5. Mise en place requirements for stocks and soups 6. Appropriate environmental conditions for storing stocks and soups to:  Ensure food safety  Optimise shelf life 7. Safe operational practices using essential functions and features of equipment used to produce Asian stocks and soups. Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature:

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SITHASC022 Prepare Asian stocks and soups © Acacia Institute May 23 Page 19 of 19 Assessment Evaluation Tool – AT2 Unit Unit Name: Assessment Name: Studen t’s name: Student Id: Nabeel Ahmad (14170340) Is Student able to demonstrate the following: Performance Evidence [1, 2,3] Yes No 1. Follow standard recipes to prepare at least five different stocks and five different soups from at least three of the following Asian cuisines (across the preparation of the five stocks and five soup):  Chinese  Indian  Indonesian  Japanese  Korean  Malay and Nonya  Thai  Vietnamese 2. Prepare the above stocks for use in different recipes:  Within commercial time constraints  Reflecting required quantities to be produced  Following procedures for portion control and food safety practices when handling and storing different stocks 3. Prepare the above soups:  Within commercial time constraints  Following procedures for portion control and food safety practices when handling and storing soups  Responding to at least one special customer request Outcome: ❑ Satisfactory ❑ Unsatisfactory Assessor name: Assessor signature:

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Perform a categorical analysis on the majors of students enrolled in the MBA. Describe your findings.

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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…

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…

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:

Edit View History Bookmarks People Tab Window Help N Academic Tools :: Northern Virgi X 63% Mon 12:07 PM weCS Virginia Community College Syst X N CHAPTER 08 HW NOVA learn.vccs.edu/courses/240149/assignments/4704240?module_item_id=17254910 https://checkout.wileyplus.com/ X des View Policies rse Evaluations Current Attempt in Progress A Policies Cullumber Co. has the following transactions related to notes receivable during the last 2 months of the year. The company does not make entries to accrue interest except at December 31. r.com: 24/7 On- Tutoring Nov. 1 Loaned $53,400 cash to C. Bohr on a 12-month, 9% note. ary Resources Dec. 11 Sold goods to K. R. Pine, Inc., receiving a $5,400, 90-day, 8% note. 16 Received a $9,600, 180-day, 8% note to settle an open account from A. Murdock. 31 Accrued interest revenue on all notes receivable. Journalize the transactions for Cullumber Co. (Omit cost of goods sold entries.) (Credit account titles are automatically indented when amount is entered.…

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Pears X P W Chapter: Recording Business TraNSACTIONS Sep. 1 hed:course:7710589/products/79c3fa4c-a84f-42ba-b87a-e36a400bca00/pages/urn:pe 6 7 Proble X P-F:2-30A. Journalizing transactions, posting journal entries to T- accounts, and preparing a trial balance (Learning Objectives 3, 4) 15 G New Ann Simpson started her practice as a design consultant on September 1, 2024. During the first month of operations, the business completed the following transactions: 3. Prepare the trial balance of Vince York, M.D., as of July 31, 2024. 30 Received $48,000 cash and issued common stock to Simpson. Purchased office supplies, $1,200, and furniture, $1,300, on account. Performed services for a law firm and received $1,900 cash. X Paid $18,000 cash to acquire land to be used in operations. Performed services for a hotel and received its promise to pay the $1,200 within one week. Paid for the furniture purchased on September 4 on account. Paid assistant's semimonthly salary, $1,500. Received cash on…

Mid-term Exam #1 A NWP Assessment Player UI Appl x O https://checkout.wileyplus.com/c x https://education.wiley.com/was/ui/v2/assessment-player/index.html?launchld%3Dd441ed84-3feb-4052-ac9a-950d7f7545c3#/question/2 #1 ר Question 3 of 5 -/5 Current Attempt in Progress Blossom Games Inc. adjusts its accounts annually. The following information is available for the year ended December 31, 2022. 1. Purchased a 1-year insurance policy on June 1 for $ 2,196 cash. 2. Paid $7,930 on August 31 for 5 months' rent in advance. On September 4, received $ 4,392 cash in advance froma corporation to sponsor a game each month for a total of 9 months 3. for the most improved students at a local school. Signed a contract for cleaning services starting December 1 for $ 1,220 per month. Paid for the first 2 months on November 4. 30. (Hint: Use the account Prepaid Cleaning to record prepayments.) On December 5, received $ 1,830 in advance from a gaming club. Determined that on December 31,$ 590 of these…

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…

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…

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