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 two types of scoop: the disher, which is used to serve ice cream, measure a portion e.g. cookie dough, or to make melon balls; 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. 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. 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.
(Scoops per Quart)
|6||5.3||10 2/3 TBS.||158|
|10||3.2||6 2/5 TBS.||95|
|12||2.7||5 1/3 TBS.||80||2 3/8|
|20||1.6||3 1/5 TBS.||47|
|24||1.3||2 2/3 TBS.||38|
|30||1.1||2 1/8 TBS.||33|
|40||0.8||1 1/2 TBS.||24||1 5/8|
|60||0.53||3 1/5 tsp.||16|
|70||0.46||2 3/4 tsp.||14||1 1/4|
|100||0.32||1 8/9 tsp.||9|
Large aluminum scoop, here with caramel corn
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- "Scoop utensil United States Patent 6733056". Freepatentsonline.com. 2002-06-14. Retrieved 2014-03-11.