Take a small quiz of each subject and have someone grade it and then you will know the answer to your question
What affects the egg coagulation in custards and creams!
Answer: Sugar is also important to custard as the addition of it in a recipe results in a softer custard. Sugar also increases the coagulation temperature and time. Don't dump the sugar directly onto the eggs and let it sit; this causes the yolks to "burn" into hard little lumps that detract from your creamy custard.
Yes. In a resume, you should include specific words so you appear as a good candidate for a job.
Answer: Option (d)
Explanation:
Under this case the write off will be as follow:
Debit Credit
Allowance for doubtful accounts 25,200
Accounts receivables 25,200
Here, in this case the Allowance for the doubtful accounts and Accounts receivables are further decreased as the outcome of the transaction made. Thus, there will be no further effect on working capital. Therefore the $30,000 that is bad debt would then be stated as the credit to allowance account. This will then decrease the working capital by $30,000.