For products in dry form, reduce ca 40 g to powder in mortar and weigh 10g test portion into 250 mL beaker. For undiluted, concen trated soups or canned green beans, homogenize entire undiluted content of can in blender and weigh 20 g test portion into 250 mL beaker. For consommé-type (clear, condensed) soup, weigh 20 g into 250 mL beaker