Scoop (utensil) 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 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 manufacturers frequently advise against using dishers for ice cream and other frozen foods); ice cream scoops, and the scoop which is used to measure or to transfer an unspecified amount of a bulk
Ladle (metallurgy) specific tasks. For example: Unless the ladle is to be used with alloys that have very low temperature melting point, the ladle is also fitted with a refractory lining. It is the refractory lining that stops the steel vessel from suffering damage when the ladle is used to transport metals with high melting temperatures that, if the molten metal came in direct contact with the ladle shell, would rapidly melt through the shell. Refractory lining materials come in many forms and the right choice very much depends on each foundry's working practices. Traditionally ladles used to be lined using pre-cast