This lab has 2 parts. First week will be used to study Spherification. This is the culinary process of shaping a liquid into spheres usually using sodium alginate and either calcium chloride or calcium glucate lactate, which visually and texturally resemble roe.

In the second week we will learn the Reverse Spherification technique which consists of submerging a liquid with calcium content in a bath of sodium alginate. If the juice or flavored liquid does not naturally contain calcium, Calcium Lactate or Calcium Lactate Gluconate is added.