Roll up ingredient × quantity × cost into total dish cost and cost per portion.
For each ingredient, multiply the quantity used by the cost per unit (per kg, per L, or per each), then add the lines together. That total is the raw ingredient cost for the dish. Divide by the number of portions to get cost per portion.
Yes — for ingredients with significant trim or shrinkage (whole primals, whole fish, etc.), use the cost per usable kg from the Yield Test Calculator instead of the bought price. That way your recipe cost reflects what actually lands on the plate.
Once you have a total recipe cost, hit the "Use this in Menu Price Generator" button. It carries the cost across so you can apply your target food cost % and get a suggested menu price ex-GST and inc-GST.
Kilograms (kg), grams (g), litres (L), millilitres (mL), and each (ea) for portioned items like buns, eggs or skewers. Cost per unit is just the price for one of that unit — e.g. $18/kg for mince, $0.04/g for cheese, or $1.20 each for brioche buns.