Tool for making small balls of sticky food
In most professional kitchens, people use the ice cream-type scoop (your first picture), as they come in many different sizes.  In general, the scoop would be used to portion the product (sizing consistently).  Depending on what the final product was to look like, generally hands are quickly used for final shaping. While latex-type gloves are common, often dipping hands in water is enough to prevent sticking.