What would the journal entry be for the following question
Estelle has already applied weighted average to food inventory after doing a physical count on December 31, 2020 before closing for New Year’s Eve. Estelle records inventory at net realizable value on an item-by-item basis for financial reporting.
Food inventory
Cost
Net realizable value
Raw ingredients – wet
$45,000
$43,000
Raw ingredients – dry
$72,000
$68,000
Finished goods – refrigerated and non-refrigerated desserts ready for sale
$3,200
Total
120,200
114,200
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