In common usage, a scoop is any specialized spoon used to serve food. [1]
In common usage, a scoop is any specialized spoon used to serve food. [1]
In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction among three types of scoop: the disher, which is used to measure a portion (e.g. cookie dough), to make melon balls, and often to serve ice cream (although some manufacturers frequently advise against using dishers for ice cream and other frozen foods);[ citation needed ] the ice cream scoop; and the transfer scoop which is used to measure or to transfer an unspecified amount of a bulk dry foodstuff such as rice, flour, or sugar.
Dishers are usually hemispherical like an ice cream scoop, while measuring scoops are usually cylindrical, and transfer scoops are usually shovel-shaped.
Some dishers have mechanical levers which help release the tool's contents. Traditional dishers are sized by the number of scoops per quart, but may also be sized by ounces, the diameter of the bowl, or the number of tablespoons they hold.
The table below is the standard definition[ citation needed ] in the US food industry, but actual capacity varies by manufacturer. [2]
| Handle color[ citation needed ] | Scoops per quart | Typical use [3] | US fluid ounces | US tablespoon [4] | US cup | mL | Diameter (inches)[ citation needed ] |
|---|---|---|---|---|---|---|---|
Orange | 4 | 8.0 | 16 | 1 | 236.6 | 3 5⁄8 | |
Teal | 5 | 6.4 | 12 4⁄5 | 4⁄5 | 189.3 | 3 3⁄8 | |
White | 6 | 5.3 | 10 2⁄3 | 2⁄3 | 158 | 3 | |
Gray | 8 | Ice cream, jumbo cupcakes, mashed potatoes | 4.0 | 8 | 1⁄2 | 118 | 2 3⁄4 |
Ivory | 10 | Texas-size muffins, popovers | 3.2 | 6 2⁄5 | 2⁄5 | 95 | 2 5⁄8 |
Green | 12 | Ice cream, standard muffins | 2.7 | 5 1⁄3 | 1⁄3 | 80 | 2 3⁄8 or 2 1⁄2 |
Sky Blue | 14 | 2.4 | 4 4⁄5 | 3⁄10 | 71 | 2 3⁄8 | |
Royal Blue | 16 | Pancakes | 2.0 | 4 | 1⁄4 | 59 | 2 5⁄16 |
Yellow | 20 | Ice cream, giant cookies | 1.6 | 3 1⁄5 | 1⁄5 | 47 | 2 1⁄8 |
Red | 24 | Regular cupcakes, sorbet, mashed potatoes | 1.3 | 2 2⁄3 | 1⁄6 | 38 | 2 |
Black | 30 | Silver-dollar pancakes, candies | 1.1 | 2 1⁄8 | 17⁄128 | 33 | 1 7⁄8 |
Mushroom | 36 | 0.94 | 1 22⁄25 | 47⁄400 | 27.8 | 1 3⁄4 | |
Orchid | 40 | Mini muffins | 0.8 | 1 1⁄2 | 3⁄32 | 24 | 1 5⁄8 |
Rust | 50 | Mini cupcakes, canapés | 0.64 | 1 7⁄25 | 2⁄25 | 19 | |
Pink | 60 | Large cookies | 0.53 | 6⁄15 | 1⁄15 | 16 | |
Plum | 70 | Cookies | 0.46 | 11⁄12 | 11⁄192 | 14 | 1 1⁄4 |
Orange | 100 | Chocolate truffles | 0.32 | 17⁄27 | 17⁄432 | 9 |
Some designs have a moveable mechanism to help release the ice cream from the scoop, while other designs rely more on keeping the scoop warm enough to partially melt the frozen dessert. Some ice cream scoops have a thermally conductive liquid in the handle to help keep the ice cream from freezing to the scoop's metal.[ citation needed ]
Alfred L. Cralle, a porter in a drug store and at a hotel in Pittsburgh, Pennsylvania, [5] [6] noticed that servers at the hotel had trouble with ice cream sticking to serving spoons, and he developed an ice cream scoop. [7] On June 10, 1896, Cralle applied for a patent on his invention. He was awarded patent 576,395 on February 2, 1897. [8] The patented "Ice Cream Mold and Disher" was an ice cream scoop with a built-in scraper to allow for one-handed operation. [9] [10] Cralle's functional design is reflected in modern ice cream scoops. [11]
Transfer scoops (a.k.a. utility scoops) are used to transfer bulk foods from large storage containers to smaller containers, and generally do not have any measurement markings, as their purpose is to transfer efficiently, and taking time to adjust the amount in a scoop would slow the transfer rate.
An ice cream spade is a sturdy spade-shaped large shallow spoon, used to transfer large amounts of hard frozen ice cream, stiff frozen desserts, or some other stiff food paste. It is also well-shaped to scrape the insides of ice cream containers and tubs. [12]
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