烹饪专业长期以来一直开设"烹饪原料知识"这门课程，无论什么版本的教材，其相关知识和内容都侧重于烹饪专业的中式烹调方向，而作为中西式面点方向的烹饪专业，一直没有比较系统、比较完善的教材。为了更好地适应专业需要，在借鉴以往教学经验的基础上，我们编写了《面点原料知识》。本教材作为中职烹饪专业中西式面点方向的专业基础课教材之一，在对原料基础知识进行综述的同时，特别强调了面点制作中的常用原料，对其性质特点、具体运用加以详述，侧重于面点制作中的一些特殊原料。全书内容丰富、结构恰当、通俗易懂，是面点教学中不可缺少的重要组成部分，以实用为主、够用为度为原则，力争为学生的就业和实际操作打下良好的基础。((The cooking major has long set up the course of Raw Materials for Cooking. In each edition of this book, its knowledge and content has focused on Chinese cooking; while in the cooking major of Chinese and western pastries, a systematic and complete textbook is always in absence.To better cater to the needs of these majors, we compiled the Raw Materials for Pastries on the basis of previous teaching experience.As one of the basic specialized course of the Chinese and western pastries of cooking major in secondary vocational schools, this textbook summarizes the basic knowledge of raw materials on the one hand, and on the other hand, it especially focuses on the raw materials commonly used in pastry making, describes in detail their characteristics and application and also pays attention to some specialraw materials used in pastry making.The book is featured by rich content, proper structure, and easiness to understand. It is an indispensable part of pastry teaching. Based on the principle of practicality and sufficiency, it tries to lay a good foundation for students' employment and practical operation.)