Abstract: A scooping utensil is particularly useful in the kitchen for scooping up mounds of chopped and diced meats, veggies, cheeses, and the like. The utensil, preferably formed of injection molded plastic, has a pan bounded on two sides by upstanding walls and along its rear edge by a handle portion. The handle portion extends between the walls and is smoothly contoured and ergonomically shaped to fit comfortably in the hand of a chef for use. The forward edge of the pan is tapered to a relatively sharp edge. In use, a chef grasps the scooping utensil in one hand and slides the forward edge of the pan under a mound of chopped-up food to scoop the food into the pan. The utensil and scooped-up food is then carried to where it is needed, where the food is dumped off of the front edge of the utensil. The process is clean, efficient, and only requires one hand of the chef, which frees the other hand for stirring or other uses.

Abstract: A scooping utensil is particularly useful in the kitchen for scooping up mounds of chopped and diced meats, veggies, cheeses, and the like. The utensil, preferably formed of injection molded plastic, has a pan bounded on two sides by upstanding walls and along its rear edge by a handle portion. The handle portion extends between the walls and is smoothly contoured and ergonomically shaped to fit comfortably in the hand of a chef for use. The forward edge of the pan is tapered to a relatively sharp edge. In use, a chef grasps the scooping utensil in one hand and slides the forward edge of the pan under a mound of chopped-up food to scoop the food into the pan. The utensil and scooped-up food is then carried to where it is needed, where the food is dumped off of the front edge of the utensil. The process is clean, efficient, and only requires one hand of the chef, which frees the other hand for stirring or other uses.