What is the serving utensil used when portioning sourdough croutons?

The correct serving utensil for portioning sourdough croutons is the blue handle 2 oz slotted spoodle. This choice is ideal because a slotted spoodle allows for the easy transfer of croutons while preventing excess moisture or liquid from being included in the portion. The slots in the spoodle enable any dressing or juice to drain away, ensuring that the croutons remain crisp and maintain their texture when served.

In contrast, other utensil options may not provide the same level of efficiency or appropriateness for crouton service. For instance, a solid scoop does not allow for drainage and could result in soggy croutons being served. Similarly, while a ladle is effective for liquids, it does not have the slotted design necessary for crouton handling, which is essential for maintaining their intended texture and quality.