Patent Application
20090133493
The present invention relates to cooking implements. More particularly the present invention relates to a combined measuring and food handling utensil adapted for use with preparatory food work in cooking.
The culinary arts are widely popular, and a variety of utensils and implements have been developed to assist chefs and cooks in various cooking steps and procedures. One aspect of cooking deals with “prep work”. Prep work or food preparation work generally relates to that segment of cooking in which the various components and ingredients in a recipe are gathered, perhaps cut or manipulated in some manner, sometimes measured, and then placed into some common cooking means. For example, if a potato salad recipe calls for one cup of chopped eggs. The chef performs “prep work” by peeling hard boiled eggs, placing them on a cutting board, chopping the eggs, scooping the chopped egg into a measuring cup, and then transferring them into a mixing bowl. Similarly, a meat loaf recipe might call for a cup of chopped onions and a half cup of chopped green peppers. The prep work involves taking the onion and pepper, chopping a desired amount of the food on the cutting board, measuring the chopped materials, and then transferring the chopped onion and green pepper to a cooking dish. Another example relates to the preparation of stuffings in Thanksgiving recipes; such recipes call for a variety of sometimes loose food materials such as chopped nuts, chopped fruits, bread crumbs, and seasonings. All these loose materials are cut, gathered, measured, and then combined. A final example is grating a desired amount of cheese for a recipe. There are numerous examples relating to food prep work.
Handling of food materials during prep work represents two different kinds of problems. The first problem relates to the physical handling of loose, flowing materials. The second difficulty in dealing with food materials during food prep work is how to accurately and efficiently measure their quantity. Each of these problems, and their ongoing existence even with prior art instruments, is further elaborated below. It is noted, however, that much of the difficulty in physical handling of food materials is related in U.S. Pat. No. 6,733,056, entitled SCOOP UTENSIL, now owned by the assignee of the present application. However, even this prior art does not address how to combine both aspects of food handling and measuring during prep work.
With respect to the first issue, the physical handling of chopped and diced materials, food preparation and cooking generally requires transport of food objects from an area where the food objects are manipulated and processed to the cooking utensil in which the food is prepared. An example of this is moving diced-up meat from a cutting board to a pan where the meat will cook. It is desirable to transport the food objects in a quick and convenient manner without spilling and therefore wasting food objects. It is also desirable to move the food objects with limited contact between the food objects and the person. This prevents undesirable transfer of bacteria and other forms of unwanted contamination from the food objects to the person and vice a versa.
Chefs have long used knives, graters, choppers and other cutting utensils in the kitchen for chopping, dicing, shredding, and grating foods for cooking. For example, vegetables such as onions, radishes, celery, lettuce, and the like often are chopped, diced, or shredded into small pieces for use in soups and salads. Graters often are used to create mounds of grated cheeses for pizzas, salads, and soups. Traditionally, when a mound of chopped or grated food is to be picked up and placed into a dish being prepared by a chef, the chef simply scoops up the mound between cupped hands, carries it to the dish under preparation, and dumps it in the dish. While this technique certainly is functional and has been used successfully for centuries, it nevertheless has various inherent shortcomings that render it less than optimum. For instance, in order that the hands can be used to scoop up food, all other utensils must be put down. In addition, the act of scooping up the food and carrying it across the kitchen to be placed in a pan, pot, or dish requires the full use of both hands, which therefore are not available for other activities. The very shape of the hands themselves renders them inefficient for scooping and, invariably, some of the chopped-up food being scooped is left behind to be scraped into a sink or otherwise discarded. Such clean up is a wasteful and time consuming task. The chef also must stop to wipe or clean his or her hands after having scooped up and dumped the chopped food, which takes even more time. Finally, the use of the hands in this way can be unsanitary if, for example, the hands are not properly cleaned or carry undesirable bacteria or other contaminates from other food, such as uncooked poultry, that has been handled by the chef.
Some chefs have been known to improvise in an attempt to improve upon the hand-scooping of chopped-up foods by using a cookie sheet, cutting board, dough cutter, or other flat utensil for scooping up food instead of scooping it up with the hands. While this can help, it nevertheless is an unsatisfactory solution because these utensils are not properly sized or shaped for the job, are awkward to handle in such a task, and/or tend to spill the chopped-up food over the sides of the utensil.
Accordingly, a persistent need exists for a utensil that can be used in the kitchen for scooping up mounds of chopped, shredded, and grated foods quickly and efficiently, carrying the food across the kitchen, and dumping it into a soup or other dish being prepared. Such a utensil should be simple and easy to manipulate by a chef without requiring the use of both hands. Further, it should be sanitary, should prevent the scooped-up food from being spilled while being moved, and should be attractive, compact, and economical to manufacture. It is to the provision of such a utensil that the present invention is primarily directed.
In addition to this issue of physically handling inherently loose and sometimes flowing food materials, there is the added problem of how to properly and efficiently measure their quantity. A recipe will typically call for a set amount of food material such as a cup of chopped onions, half cup of grated cheese, etc. The food handling utensils for use during food prep as described above do not have a means in which to measure the food. For example, a knife edge or scraper has no indicia of quantity.
Heretofore, different tools have dealt with the different food handling functions. Items such as scoops and measuring tools each are devoted to the separate issues of food handling and food measuring. Thus, a well stocked kitchen includes multiple food handling and food measuring items. There is an ongoing need for simplification. It would be desired to provide a single, unified implement for food prep work that both collects chopped food materials and measures those materials.
In this situation, the chef may often estimate or approximate a quantity of chopped food materials. An experienced chef can perhaps make a good estimate of food quantity based on visual inspection. While this may be satisfactory for the experienced or professional chef, it is not an acceptable means of measuring food quantity for the less-experienced cook. The amateur chef often has to make a difficult transfer of chopped food materials into a device such as a measuring cup. For all the reasons explained above, this is a difficult and time consuming step necessitated by the inability to easily measure chopped foods. It would be desired to provide a method and means to increase the efficiency of measuring chopped food items.
Hence there has been identified a need to provide an improved food scooping and measuring implement. It would be desired that a single kitchen implement provide an efficient means for gathering and collecting chopped food material such that the food materials can be easily transferred to a further cooking process. It would also be desired that the same kitchen implement also provide a means for measuring the chopped food materials. Further, it would be desired that a single, unified kitchen implement be robust, easy to use, made of food safe and dishwasher safe materials, and be relatively inexpensive. The present invention addresses one or more of these needs.
In accordance with a first aspect of the present invention, and by way of example only, there is provided a unitary measuring scoop for scooping and measuring chopped food material that includes a scoop shell and a measuring insert. The scoop shell includes a back with a leading edge, a first side with a first wing, a second side with a second wing, and a bottom, and together these elements define a holding area where food can be scooped. The measuring insert includes a lower measuring insert and an upper measuring insert which may be of a generally clear material such as plastic or glass (including borosilicates). Measuring indicia are imprinted on the measuring inserts so that a user can view a level of food in the measuring inserts and judge its quantity against the indicia. Food scooped onto the holding area of the scoop shell is easily drawn into the measuring insert. The scoop shell and measuring insert are shaped such that the measuring insert readily fits into the holding area of the scoop shell, and the measuring insert can be affixed to the scoop shell. The lower measuring insert can be sized so that it holds approximately one cup of food material, and the upper measuring insert can be sized so as to hold approximately an additional cup of food material. In this way the user can select an amount of food material to be collected.
In another aspect of the present invention, still by way of example only, there is provided a measuring scoop for use in handling and measuring food materials. The utensil or measuring scoop includes a scoop shell and a measuring insert positioned in the scoop shell. The measuring insert can be a single piece, and in another embodiment the measuring insert comprises a lower measuring insert and an upper measuring insert. The lower measuring insert and the upper measuring insert further include a means for reciprocally connecting such as by way of lap joint, butt joint, scarf joint or the like. Additionally both the scoop shell and the measuring insert comprise means for reciprocally attaching to each other such as a flange/recess, ridge/recess, dent/detent, or the like, and in this manner the measuring insert can be held in a desired position with respect to scoop shell so that food can be scooped and then settled into the measuring insert. The measuring insert includes measuring indicia, such as 1 cup, 2 cups, etc. such that a user can determine the amount of food material held in the measuring insert by viewing the surface of the food material against the indicia. The measuring insert may be a clear material, such that a user can view the food material through the clear material; or alternatively the measuring insert may be opaque. Other structures may be included on the scoop shell to aid in handling such as a grip, a bottom support for allowing the measuring scoop to stand in a generally vertical position, and a push surface. The bottom support may include knobs, bumps, or legs. Additionally a rubber grip surface may cover all or a portion of the bottom of the scoop shell.
In still a further aspect of the present invention, and still by way of example only, there is provided a method for scooping and measuring food material with a single food implement. The method includes the steps of: sliding a measuring scoop having a front edge along a surface where the food material is disposed so as to scoop food material onto the measuring scoop; raising the measuring scoop from the surface to a substantially so as to allow the food material to settle into a substantially clear measuring insert with measuring indicia positioned on the measuring insert; and viewing the level of the food material against the measuring indicia so as to determine the quantity of food material. This method may also include the step of positioning a first measuring insert within a scoop shell so as to assemble the measuring scoop for measuring up to 1 cup of food material. It may also include the step of positioning g a second measuring insert within a scoop shell so as to assemble the measuring scoop for measuring up to 2 cups of food material.
Other independent features and advantages of the measuring scoop for prep cooking will become apparent from the following detailed description, taken in conjunction with the accompanying drawings which illustrate, by way of example, the principles of the invention.
Wherever possible, the same reference numbers will be used throughout the drawings to refer to the same or like parts.
10 measuring scoop
11 scoop shell
12 measuring insert
21 back
22 first side
23 first wing
24 second side
25 second wing
26 bottom
27 scoop edge
28 holding area
31 lower measuring insert
32 wall
33 bottom
34 top edge
35 upper measuring insert
36 bottom edge
37 lap joint
38 holding structure
39 measuring indicia
40 storage area
51 grip
55 push surface
56 bottom support
57 legs
58 rubber bottom area
61 front
62 back
63 sides
80 prepare chopped food material
81 assemble measuring scoop
82 slide measuring scoop to gather portion of chopped food material
83 raise measuring scoop
84 measure quantity of food material
85 repeat steps 82-84 until desired quantity is collected
86 dump contents
87 transfer contents to desired cooking location
90 face piece
The following detailed description of the invention is merely exemplary in nature and is not intended to limit the invention or the application and uses of the invention. Furthermore, there is no intention to be bound by any theory presented in the preceding background of the invention or the following detailed description of the invention. Reference will now be made in detail to exemplary embodiments of the invention, examples of which are illustrated in the accompanying drawings.
Referring initially to
Referring now to
It is to be appreciated that
The scoop shell 11 may be used as a stand alone item. For example, a user can employ scoop shell 11 to gather, scoop, and collect chopped food materials. U.S. Pat. No. 6,733,056, entitled SCOOP UTENSIL, now owned by the assignee of the present patent application, describes methods for using a food scoop during food prep work; and this patent is incorporated herein by reference. In one manner of usage, a cook or user positions scoop shell 11 against a cutting surface such as a cutting board such that scoop edge 27 makes substantial contact with this surface. Back 21 may be set at an angle with respect to the work surface. Then, by sliding scoop shell 11 along the surface, food materials will cross over scoop edge 27 and only back 21 of scoop shell 11.
Referring next to
Still referring to these figures, lower measuring insert 31 defines a generally cup-like or bowl-shaped container in that lower measuring insert 31 can hold solids, fluids, or blends of solids and fluids, with substantially little or no leaking. In the illustrated preferred embodiment, lower measuring insert 31 includes a bottom 33, which is attached to a set of walls 32, such as a front 62, back 62, and two sides 63. The walls may be positioned generally vertically with respect to bottom 33, though other configurations are possible. Preferably the top area of lower insert 31 is open such that food materials can pass through the top into the internal storage area 41 of lower insert 31. As shown the front and back portions can merge with each of the side portions in a generally curved corner, though sharp corners are certainly acceptable. In addition the corner between walls and bottom 33 can be curved or angled. Whatever external shape given to lower measuring insert 31, it is generally preferred, as described herein, that insert 31 can be positioned in a holding area 28 defined by shell 11 and loosely affixed therein.
Referring next to
As previously mentioned, measuring scoop 10 is preferably arranged such that a one or two piece measuring insert 12 joins with scoop shell 11 to form the completed measuring scoop 10. Referring now to
As just described, both scoop shell 11 and measuring insert 12 are mutually shaped such that measuring insert 12 can easily slip into and out of an assembled position with scoop shell 11. However, it is also preferred to provide some means of holding measuring insert 12 in the assembled position; and further it is preferred to hold measuring insert 12 in the assembled position such that the measuring insert 12 would not fall out of scoop shell 11 if the measuring scoop 10 is inverted. Rather, it is preferred to provide a means of securing the measuring insert 12 such that some degree of modest manual effort by a user/chef is required to free measuring insert 12 from the assembled position. In one embodiment, mutually fitting holding structures 38 are provided on side walls of both the scoop 11 and the insert 12. The holding structures 38 may be any reciprocally engaging means such as a ridge and recess, a dent and detent receiver, or a male and female engagers. To take the example of a dent and receiver, an outwardly structured dent is positioned on both the first side 22 and second side 24 of the scoop 11. An inward recess or detent, structured so as to match with the dent, is positioned on both side walls 63 of lower measuring insert 31. Each of these structures is configured and positioned such that when insert 31 is assembled with scoop 11 and reaches its fully assembled, bottomed position the detent and recess align and engage with each other. A slight flexibility or give in the walls of the both the scoop 11 and insert 12 allow the dent to slide along until it locks with the detent/recess; and likewise that springiness in the walls is what snaps the detent/recess in place and holds them engaged. The dent/recess structures can be affixed so that either of the scoop 11 and insert 12 receive one or the other of the dent. And preferably, dent/recess structures are positioned on both a lower measuring insert 31 as well as an upper measuring insert 35. In this manner both lower measuring insert 31 and upper measuring insert 35 can be individually locked into position. A dent/recess structure are disengaged by slightly pulling apart the walls that have been engaged, as by slight manual pressure, so as to remove dent from its locked position in the recess. While this explanation has been provided with respect to the dent/recess example of holding structure 38, it will be understood that a similar explanation of other kinds of holding structures 38 also would apply. In an optional embodiment, both lower insert 31 and upper insert 35 can be flipped front-to-back without affecting their ability to lock and assemble into the measuring scoop 10.
It is noted that measuring insert 12 may be a one-piece unit, and that it may be shaped so as to measure some quantity of material even greater than 2 cups. For example in some applications, such as with commercial kitchens, it may be advantageous to have a one piece measuring insert 12 that measures up to 4, 6, or greater number of cups.
In a preferred embodiment, measuring indicia 39 are displayed on each measuring insert 31 and 35. Additionally, indicia 39 are preferably configured so as to be visible to a user when measuring insert 12 is fully assembled with scoop insert 11. Indicia 39 are markings (preferably both line markings and number markings) that indicate a volume or other measure of food material, such as, ¼ cup, ½ cup, ¾ cup, 1 cup, etc. In a preferred embodiment, first measuring insert 31 includes indicia 39 that show measurements up to 1 cup, and second measuring insert 35 includes indicia 39 that show measurements up to 2 cups. In this manner a user can use only the first measuring insert 35, without the need for the second measuring insert 35, if he or she knows that he needs only to measure up to 1 cup of material. And by deploying second measuring insert 35 together with first measuring insert 31, a user can measure up to two cups of food material. The measuring indicia are preferably drawn so as to indicate volumes of material when the measuring scoop 10 is in a substantially vertical position. Indicia 39 are preferably placed on at least a front wall 61 of inserts 31 and 35, and more preferably on both front 61 and back 62 of the inserts. Indicia 39 may be placed on inserts 31 and 35 by any known method such as painting, plastic molding, metal etching, etc.
Preferably measuring insert 12 and its components inserts 31 and 35 are formed of a clear (or substantially clear) plastic matrix with solid colored indicia 39. Glass materials may also be used. In this configuration a user would view the food materials within the interior of measuring insert 12 through the outer matrix. Additionally the top level of the food material would be visible and could be measured against an indicia line from the top opening of measuring insert 12.
While in one preferred embodiment the measuring insert 12 is generally clear, in other embodiments it can be a solid, non-transparent material. Thus, for example it could be made of a stainless steel or other kitchen-grade metal. Indicia lines 39 could be engraved in such an embodiment. A user could make measurements by viewing the food material in the holding area through the top of the measuring insert.
Various optional, though user-friendly, features can be incorporated into the measuring scoop 10, which while not essential are helpful in the purposes and uses of the invention. For example, referring to
Next, referring generally to
As shown in
Referring next to
Optionally scoop shell 11 may include friction surfaces, not shown, such as bumps or ridges positioned on the outer surfaces of first side 22 and/or second side 24. The friction surfaces provide a structure with which a user's fingers and hand can make good contact so as to more easily manipulate the measuring scoop.
Measuring scoop 10 and its components are intended for food use. Therefore these items are preferably manufactured of food safe materials such as, but not limited to, plastics, especially food grade plastics, metal alloys including stainless steel, ABS, nylons, and the like. In a preferred embodiment the items are manufactured by an injection molding process or similar process. The components are preferably reusable, washable, and dishwasher safe.
Having described the invention from a structural standpoint, a preferred method of using measuring scoop 10 will now be described. The following discussion can also be referenced with respect to
An additional embodiment of measuring scoop 10 is now described with reference to
In various locations, the measuring scoop has been described as comprising a transparent material, a clear material, or a see-through material. It should be appreciated that the degree of transparency, clarity, or the degree to which an observer can see through the material, is just such a degree as would allow a user of the device to generally observe the level or top of the food material held within the scoop so that the user can meaningfully measure the amount of material against a measuring mark. Thus, the embodiments of the scoop can be used with many varying degrees of transparency or clarity.
While the invention has been described with reference to a preferred embodiment or embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to a particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.
