Balance 4/11 Direct materials Direct labor Overhead Balance 4/11 Transferred in Direct labor Overhead Work in Process-Cooking 8,000 Transferred out 42,000 50,000 75,000 Work in Process-Molding 4.000 Transferred out 160,000 36,000 45.000 160,000 240,000 Required: Prepare journal entries showing the flow of costs through the two processing departments during April Page 168

FINANCIAL ACCOUNTING
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ISBN:9781259964947
Author:Libby
Publisher:Libby
Chapter1: Financial Statements And Business Decisions
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EXERCISE 4-7 Process Costing Journal EntriesLO4-1
Chocolaterie de Geneve. SA. is located in a French-speaking canton in Switzerland. The company makes chocolate truffles that are sold
in popular embossed tins. The company has two processing departments-Cooking and Molding. In the Cooking Department, the raw
ingredients for the truffles are mixed and then cooked in special candy-making vats. In the Molding Department, the melted chocolate
and other ingredients from the Cooking Department are carefully poured into molds and decorative flourishes are applied by hand. After
cooling the truffles are packed for sale. The company uses a process costing system. The T-accounts below show the flow of costs through
the two departments in April:
Balance 4/1
Direct materials
Direct labor
Overhead
Balance 4/1
Transferred in
Direct labor
Overhead
Work in Process-Cooking
$.000 Transferred out
42,000
50,000
75,000
Work in Process-Molding
4.000 Transferred out
160,000
36,000
45,000
160,000
240,000
Required:
Prepare journal entries showing the flow of costs through the two processing departments during April
Page 168
Transcribed Image Text:EXERCISE 4-7 Process Costing Journal EntriesLO4-1 Chocolaterie de Geneve. SA. is located in a French-speaking canton in Switzerland. The company makes chocolate truffles that are sold in popular embossed tins. The company has two processing departments-Cooking and Molding. In the Cooking Department, the raw ingredients for the truffles are mixed and then cooked in special candy-making vats. In the Molding Department, the melted chocolate and other ingredients from the Cooking Department are carefully poured into molds and decorative flourishes are applied by hand. After cooling the truffles are packed for sale. The company uses a process costing system. The T-accounts below show the flow of costs through the two departments in April: Balance 4/1 Direct materials Direct labor Overhead Balance 4/1 Transferred in Direct labor Overhead Work in Process-Cooking $.000 Transferred out 42,000 50,000 75,000 Work in Process-Molding 4.000 Transferred out 160,000 36,000 45,000 160,000 240,000 Required: Prepare journal entries showing the flow of costs through the two processing departments during April Page 168
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