I suggest you download the recruitment brochure of your place before entering the exam, which will indicate what to take.
What did the professional examination of Shaanxi institutions take? Hello, Chinese public education is at your service.
Shaanxi institutions recruitment examination network reminds you:
The examination subjects are generally public basic knowledge, and the main contents include: Marxist philosophy, an introduction to * * * thoughts, Socialism with Chinese characteristics's theoretical system, some legal knowledge, professional ethics, basic knowledge of literature and history, general knowledge of natural science and technology, environmental protection, general situation of institutions, general situation of provinces and timely administration.
You can go directly to the recruitment examination network of Shaanxi institutions and pay attention to the latest development of the recruitment examination announcement of 20 15 institutions and the examination question bank of 20 15 institutions in Shaanxi.
If in doubt, please consult the public education enterprises in China.
What are the professional exams for institutions in Hebei Province? Hebei colleges and universities computer professional examination teaching materials and model essay analysis log in Beiyang public examination network for inquiry.
What is the general examination for street-run institutions? China public education is at your service.
Summary of examination information of institutions in Xinjiang:: zgsydw. /
Specific inspection contents:
1. Principles of Marxist philosophy: dialectical materialism, materialist dialectics, dialectical materialist epistemology and historical materialism.
2. Introduction to * * Thought: the formation and development of * * Thought, the theory of new-democratic revolution and the theory of socialist transformation.
3. Socialism with Chinese characteristics Theory System: * * Theory, Theory of Three Represents and Scientific Outlook on Development.
4.* * * and the politics of contemporary China: China's national system and polity, central and local governments, citizens' rights and obligations, public management, public policies and public services.
5. Professional ethics of state functionaries: the basic content, value orientation, moral cultivation and code of conduct of professional ethics of state functionaries.
6. Legal knowledge: basic theory of law, constitution, criminal law, civil law, commercial law, economic law, administrative law, administrative procedure law, etc. (the content of the additional examination for applying for legal professional posts in provincial courts and procuratorates, including the scope and knowledge of the above-mentioned criminal procedure law and civil procedure law).
7. Basic knowledge of Chinese and official document writing: Chinese characters, vocabulary, grammar, rhetoric, literary knowledge, basic knowledge of official documents of party and government organs, common official document writing, common business official document writing and official document processing.
8. Economic knowledge and scientific and technological knowledge: microeconomics, macroeconomics, international economy, financial economy, industrial economy, scientific and technological innovation, scientific frontier and scientific and technological common sense.
9. Historical knowledge: the modern history of China and the modern history of the world.
10, Other knowledge: the latest current political knowledge.
Test: speech comprehension, logical analysis, quantitative relationship, data analysis, common sense, in which the common sense part includes basic knowledge points, but not all.
If in doubt, please consult the public education enterprises in China.
Hello, Chinese public education is at your service.
The recruitment information and reference materials of Tianjin institutions can be viewed on the Tianjin institutions examination network, and the website is updated synchronously with the official information, so that you can know the recruitment information at the first time. At the same time, you can join a group to communicate with candidates and teachers. Tianjin Institution Learning Group 4 17028982, and the information of joining the group is recommended by Baidu Q&A platform. Tianjin zhonggong education wishes you success in the exam ~
For more information, please visit > >> Tianjin Institution Examination Network.
:zgsydw。 /Tianjin/? wt.mc_id=bd 1 1587
If in doubt, please consult the public education enterprises in China.
What are the professional knowledge of food science and engineering in the examination of public institutions? First, food microbiology.
1. Morphological structure of microorganisms
Morphological structure of bacteria; Morphological structure of yeast; Morphological structure of mold; Morphological structure of actinomycetes; Viruses.
2. Microbial Physiology
Chemical composition of microbial cells; Microbial nutrition; Enzymes produced by microorganisms; Metabolism of microorganisms and their products; Typical growth curve of microorganisms and its guiding role in production.
3. Classification and classification methods of microorganisms
Classification of microorganisms
4. Microbial life activities and environmental conditions
The concepts of sterilization, disinfection, antisepsis and sterility, and the commonly used sterilization and disinfection methods; Life activities and physical factors of microorganisms; Life activities and chemical factors of microorganisms; Life activities and biological factors of microorganisms; Inheritance and variation of microorganisms.
5. Basic methods of studying microorganisms
Microscopic observation; Production and dyeing; Culture medium; Inoculation and culture; Pure-bred separation and strain preservation; Physiological characteristics test; Serological test.
6. Food manufacturing and microbial utilization
Application of bacteria in food industry: application of yeast in food industry: application of mold in food industry: microbial enzyme preparation and its application in food industry.
7. Food spoilage and microorganisms
Basic factors of food deterioration caused by microorganisms; Microorganisms in canned food.
8. Food hygiene and microorganisms
Pollution, fluctuation and control of microorganisms in food; Harm of food contaminated by microorganisms to human body; Food hygiene requirements and microbiological standards.
Second, food technology.
1. Food corruption and its control
The main factors causing food corruption and their characteristics; Basic principles of food preservation; Fence technology in food processing and preservation: food shelf life and food labeling.
2. Dry preservation of food
The principle of food drying and storage; The principle of food drying; Changes of food during drying; Common food drying methods; Dry ratio and water content of dry products.
3. Low temperature preservation of food
Principles of food cryopreservation; Cooling and refrigeration of food; The freezing of food; Frozen storage of food; Thawing of food.
4. Canned food
Tank container; The principle of food canning; Basic technological process of food canning.
5. Radiation preservation of food
Characteristics and significance of food radiation sterilization: the basic principle of radiation sterilization.
6. Pickling and preservation of food
Basic principles of food curing and antisepsis; Common curing agent; Common pickling methods of different foods; Control the relevant factors in the curing process and be familiar with the calculation method of brine concentration; Edible quality of pickled food.
7. Chemical corrosion protection
The concept of chemical anticorrosion; Types, action mechanism and maximum dosage of common chemical preservatives; Application of common antioxidants in production practice.
Third, food biochemistry.
1. moisture
Structural characteristics and physical and chemical properties of water and ice; The existing state of water in food; The concept of water activity and its influence on food quality; The role of water in food processing.
2. minerals
Classification and properties of mineral elements; Nutritional function of important mineral elements.
3. sugar
Classification, structural characteristics and properties of monosaccharides, disaccharides, oligosaccharides and polysaccharides; Important sugars in food and their applications in food industry: physiological activities and applications of functional oligosaccharides.
4. Lipids and lipids
Classification and structural characteristics of lipids and lipids, and be familiar with their physical and chemical properties; Lipid and its application in food industry: automatic oxidation mechanism of oil and its influencing factors: emulsification characteristics of oil, concepts of antioxidant, acid value, saponification value, iodine value and rancidity.
5. Amino acids and protein
Classification and structure of amino acids; Physical and chemical properties of amino acids and their functions in food processing: the composition and classification of protein and the structural characteristics of protein; Physical and chemical properties of protein and its separation and extraction methods; The functional nature of protein.
6. Vitamins and alkaloids
Functional characteristics, classification and nomenclature of vitamins; Water-soluble vitamins and fat-soluble vitamins; Alkaloids.
7. Enzymes and hormones
Classification, nomenclature and structure of enzymes; Characteristics and mechanism of enzyme action; Factors affecting enzyme action; Enzymes and food; Hormones.
8. Sugar metabolism
Carbohydrate catabolism; Carbohydrate anabolism and heterogeneous biochemistry.
9. protein metabolism
Protein has different catabolic pathways; Protein anabolic biological system; The process of protein biosynthesis.
10. Lipid metabolism
Different metabolic pathways of lipids; Biosynthesis pathway of fatty acids; Synthesis pathway of triglyceride; Synthesis pathway of glycerophosphate; The catabolic pathway of cholesterol.
1 1. Mutual transformation of carbohydrate, lipid and protein metabolism.
Mutual transformation between sugar and lipid; The mutual transformation between sugar and protein; Mutual transformation between protein and lipids.
12. Brown
Mechanism of enzymatic browning and its control measures: three different non-enzymatic browning mechanisms and their control measures.
13. Pigments and colorants
Classification of natural pigments and important natural pigments in food; Synthetic pigments in food.
14. Food flavor
Classification of food taste and main factors affecting taste; Natural sweeteners and synthetic sweeteners; Bitter and bitter substances in food; Sour and sour substances in food; Umami and umami additives in food.
15. Disgusting ingredients in food
The source of odor in food; Types of food toxins; Sources and hazards of toxins produced during food processing and storage in China.
Fourth, food analysis.
1. Sampling, preparation, treatment and storage
Sampling; Sample preparation and pretreatment; Storage of samples.
2. Specific gravity method, refraction method and optical rotation method
The definition of specific gravity and the method of measuring specific gravity; Significance of measuring substance purity and concentration with refractometer: definitions of optical rotation and specific rotation.
3. Moisture determination
The form of water in food; The advantages and disadvantages of several common moisture determination methods are compared, and the scope of application and the causes of errors are analyzed.
4. Determination of ash
Contents of ash determination; Determination method of total ash; Methods for determination of water-soluble ash and acid-insoluble ash.
5. Determination of acidity
Importance of acidity determination; Organic acids commonly found in fruits, vegetables and food; Determination method of total acidity; Methods for determination of volatile acids and pH value.
6. Determination of lipids
Selection of extractant and sample pretreatment methods in oil determination: Soxhlet extraction method for fat determination: advantages and disadvantages of alkali ether method and chloroform-methanol method for fat extraction.
7. Determination of carbohydrates
Related concepts of carbohydrates; Extraction and clarification methods of sugar; Common determination methods of sugar.
8. Determination of protein
The application scope, advantages and disadvantages of various protein determination methods.
9. Determination of food additives
Food additives in food; Colorimetric determination of nitrate, nitrite, sorbic acid, sulfur dioxide, food pigment and titration of benzoic acid.
10. Determination of heavy metals
Common heavy metal species in food; The principle and application of dithizone method to determine heavy metals, familiar with the method of measuring arsenic by Gucai method and the method of measuring copper by colorimetry; Determination of heavy metals by atomic absorption spectrometry.
1 1. Determination of organochlorine pesticide residues and aflatoxin.
Determination of organochlorine pesticide residues and aflatoxin by column chromatography, thin layer chromatography and gas chromatography.
Verb (abbreviation for verb) nutrition and food hygiene
1. Basis of Nutrition
Protein; Lipids; Carbohydrate; Thermal energy; Minerals; vitamin
2. Nutritional value of various foods
Evaluation of nutritional value of food and its significance; Nutritional components of grain, familiar with the effects of processing, cooking and storage on the nutritional value of grain; Nutritional components and anti-nutritional factors of soybean; Nutritional components of fruits and vegetables, familiar with the effects of processing and cooking on their nutritional value; Nutritional components of meat and fish and the effects of processing and cooking on nutritional components; Nutritional components of milk, dairy products, eggs and egg products and the effects of processing and cooking on nutritional value.
3. Nutrition of different people
The nutritional needs of pregnant women and the effects of malnutrition on the fetus; The nutritional needs of wet nurses; Nutritional needs and diet of infants and young children; Nutritional needs and diet of adolescents; Nutritional needs and diet of the elderly.
4. Community nutrition
Ways to improve the nutritional level of China people
5. Food pollution and its prevention
The concept of food pollution; The influence of food pollution on human health and the general measures to prevent food pollution: food bacterial pollution; Evaluate the bacterial contamination index of food hygiene oil and the significance of food hygiene; Causes and identification indicators of food corruption; The pollution of food by mold and mycotoxin and its prevention, and master the harm of aflatoxin; Measures to prevent food corruption and their principles; Pollution and harm of pesticide residues in food; The pollution of several main harmful metals to food and its control measures: the classification of plastics, familiar with the hygiene problems of several commonly used plastics.
6. Food additives
The concept of food additives; Requirements for the use of product additives and hygiene management; Safety evaluation and use of three common preservatives, sweeteners and edible synthetic pigments.
7. Food poisoning and its prevention
The concept of food poisoning; Classification of food poisoning; Emergency treatment measures for food poisoning.
8. Food hygiene supervision and management
The concept, scope, contents and principles of food hygiene supervision and management; China food hygiene laws and regulations; Classification and nature of food hygiene standards
Help you luck, hope to adopt.
I can confidently tell you what questions college students take in public institutions. This year, 20 1 1 colleges will still choose secondary school education, but their majors must meet the job requirements before they can participate in the interview!
What do Pingliang 20 14 institutions test? Hello, I'm glad to answer your question.
This recruitment is conducted by interview.
The main contents of the interview are:
During the interview, the theoretical level, professional knowledge, job adaptability, work skills and thinking response, oral expression, organization and coordination ability of the candidates are comprehensively evaluated.
When the ratio of the number of applicants to the number of recruits is 1: 1, the interview assessment team will assess and score the comprehensive ability of the candidates. If the evaluation score is above 80 points, it can be determined as the candidate to be recruited; When the ratio of the number of applicants to the number of recruiters is greater than or equal to 2: 1, the candidates to be recruited are determined according to the interview assessment results of each recruitment position from high to low.
Please refer to the website: v.huatu./news/20140317/101265 _ 2.
There are many professional positions in the examination of public institutions. There are many positions recruited by public institutions, and the requirements of each position are different. The content of the exam is somewhat different. The preparation materials for the written interview of public institutions can be viewed on our website.
What did Jiujiang 20 14 institutions test? Written test method: closed book method is adopted.
The content of the exam is "comprehensive basic knowledge" and "professional knowledge".
"Comprehensive Basic Knowledge" mainly tests the quality, ability and knowledge level of candidates to adapt to the requirements of the positions to be hired.
The content of the professional subject examination is the professional knowledge related to the post. It mainly tests the professional knowledge level of candidates to meet the requirements of the positions to be hired.
Please refer to Tuhua Online School for details.