In applying the first-in, first-out method of costing inventories, if 8,000 units which were 30% completed are in process at june 1, 28,000 units were completed during june, and 4,000 units were 75% completed at june 30, the number of equivalent units of production for june was 33,400.

What if you were not responsible for planning the menu, and you noticed that the portions provided were often very large? what resource(s) could you use to understand the appropriate portion sizes for children? a. national and state health standards b. cooking course c. ask parents d. ask the school nurse and guidance counselor