本书包括西点制作基础知识、西点制作工艺和西点制作拓展三篇。其中具体包括西点概述、西点常用工具和设备、西点原料、西点制作基础、面包（蛋糕、清酥、混酥、饼干、泡芙、布丁、沙勿来、冷冻甜食、蛋白类甜食、巧克力制品及糖制品）制作工艺和西点的装饰工艺与配备。（This book includes three chapters: the basic knowledge of western pastry production, western pastry production process and western pastry production development, specially including an overview of western pastry, common tools and equipment of western pastry, raw materials of western pastry, making basis of western pastry, production process of bread (cakes, crisp, mixed crisp, biscuits, puffs, puddings, souffle, frozen desserts, protein desserts, chocolate products and sugar products) and the decorative technology and equipment of western pastry.）