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 dry foodstuff such as rice, flour, or sugar.
Dishers are usually hemispherical like an ice cream scoop, while measuring scoops are usually cylindrical, and transfer scoops are usually shovel-shaped. Some dishers have mechanical levers which help expel the disher's contents. Traditionally dishers are sized by the number of scoops per quart but may also be sized by ounces, the diameter of the bowl, or the number of tablespoons they hold.
Ice Cream Scoop
Some higher-end ice cream scoops have a thermally conductive liquid in the handle to help keep the ice cream from freezing to the scoop's metal.
Transfer scoops (a.k.a. utility scoops) 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.
Other types of scoop utensils
- Ice Scoop
- Coffee Scoop
- French Fry Scoop
|Handle Color||Scoop Number
(Scoops per Quart)
|Typical Use||U.S. Fluid Ounces
|Orange||4||8.0||16 Tbs. (1 cup)||236.6||3 5⁄8″|
|Teal||5||6.4||12.8 Tbs. ( 0.8 cup)||189.3||3 3⁄8″|
|White||6||5.3||10 2⁄3 Tbs. (2⁄3 cup)||158||3″|
|Gray||8||ice cream, jumbo cupcakes, mashed potatoes||4.0||8 TBS. (1⁄2 cup)||118||2 3⁄4″|
|Ivory||10||Texas-size muffins, popovers||3.2||6 2⁄5 Tbs. (2⁄5 cup)||95||2 5⁄8″|
|Green||12||Ice cream, Standard muffins||2.7||5 1⁄3 Tbs. (1⁄3 cup)||80||2 3⁄8 or 2 1⁄2″|
|Sky Blue||14||2.4||71||2 3⁄8″|
|Royal Blue||16||Pancakes||2.0||4 Tbs. (1⁄4 cup)||59||2 5⁄16″|
|Yellow||20||ice cream, giant cookies||1.6||3 1⁄5 Tbs. (1⁄5 cup)||47||2 1⁄8″|
|Red||24||regular cupcakes, sorbet, mashed potatoes||1.3||2 2⁄3 Tbs. (1⁄6 cup)||38||2″|
|Black||30||silver-dollar pancakes, candies||1.1||2 1⁄8 Tbs. (17⁄128 cup)||33||1 7⁄8″|
|Orchid||40||mini muffins||0.8||1 1⁄2 Tbs. (3⁄32 cup)||24||1 5⁄8″|
|Rust||50||mini cupcakes, canapés||0.64||1.28 Tbs. (0.08 cup)||19|
|Pink||60||large cookies||0.53||3 1⁄5 tsp. (1⁄15 cup)||16|
|Plum||70||cookies||0.46||2 3⁄4 tsp. (11⁄192 cup)||14||1 1⁄4|
|Orange||100||chocolate truffles||0.32||1 8⁄9 tsp. (17⁄432 cup)||9|
Large aluminum scoop, here with caramel corn
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