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
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