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 utensils recommended to the aspiring householder in cookbooks as the century progressed. Earlier in the century, in 1828, Frances Byerley Parkes had recommended a smaller array of utensils. By 1858, Elizabeth H. Putnam, in "Mrs Putnam's Receipt Book and Young Housekeeper's Assistant", wrote with the assumption that her readers would have the "usual quantity of utensils", to which she added a list of necessary items: Copper saucepans, well lined, with covers, from three to six different sizes; a flat-bottomed soup-pot; an upright gridiron; sheet-iron breadpans instead of tin; a griddle; a tin kitchen; Hector's double boiler; a tin coffee-pot for