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 made of silver; glassware, utensils (both kitchen and dining) made of glass; and so forth. These latter categorizations include utensils — made of glass, silver, clay, and so forth — that are not necessarily kitchen utensils. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing. He observed that iron had been used as a substitute, and that some utensils were made of earthenware. By