Scoop (utensil) 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, and taking time to adjust the amount in a scoop would slow the transfer rate. The table below is the standard definition in the U.S. food industry, but actual capacity varies by manufacturer. Scoop (utensil) In common usage, a scoop is any specialized spoon used to serve food. In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between
Kitchen utensil instruments for cooking must, in a great degree, bear a striking resemblance to one another". Archaeologists and historians have studied the kitchen utensils used in centuries past. For example: In the Middle Eastern villages and towns of the middle first millennium AD, historical and archaeological sources record that Jewish households generally had stone measuring cups, a "meyḥam" (a wide-necked vessel for heating water), a "kederah" (an unlidded pot-bellied cooking pot), a "ilpas" (a lidded stewpot/casserole pot type of vessel used for stewing and steaming), "yorah" and "kumkum" (pots for heating water), two types of "teganon" (frying pan) for deep and