Test your basic knowledge |

Florist Certification

Subject : certifications
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. The measure of color intensity when gray is added to a hue.






2. Combination of equal amounts of primary color and adjacent secondary color.






3. The Japanese style of floral arrangements characterized by their linear forms.






4. Are usually single stem with large rounded heads used inside or along the arrangement to fill in.






5. The process of plants losing water through stomata in their leaves.






6. Refrigeration of fresh product with a combination of low temperature and high humidity helps slow down respiration - reduce water lost by transpiration - slows down maturity and reduces microbial growth and development. An ideal temperature range to






7. A formal - equilateral triangular design.






8. Primary or line flowers used in a design to establish the outline of the arrangement.






9. Do not require a focal point.






10. Supplies - methods and materials that designers use to place and hold flowers and foliage in an arrangement.






11. A design technique in which branches of flowers are used around the perimeter of a floral arrangement to direct attention to the materials in the center of the arrangement.






12. Florists must educate the customer in order to help them enjoy their flowers to the fullest extent.






13. The design consists of several layers of materials - varying in size and texture to create a flowering effect.






14. Cell process in which stored food reserves are converted into useful energy for the plant.






15. The brightness or darkness of a hue.






16. Contain more than one single focal point.






17. Used as primary flowers to establish the skeleton outline height or width of an arrangement.






18. Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth.






19. Floral Material that has an 'airy' look to create the finishing touch.






20. Sells floral goods and services to the consumer.






21. The relationship between the flowers - foliage and container.






22. Bride's bouquet - Bridesmaid's bouquet - Corsages - Boutonnieres - Alter flowers - Pew Flowers - on the candelabra - Bride's Throw bouquet - table decorations and on the wedding cake.






23. Wiring technique in which the wire is inserted through the flower and a small hook is formed in the wire before it is pulled back into the flower.






24. A type of flower used to complete a design.






25. Number 3 ribbon is the appropriate size for a corsage bow. The appropriate gauge of wire for corsages is number 24- 28 depending on the weight of the flower. Construct a corsage so it is as light-weight as possible.






26. The Color Spectrum is made up of twelve major colors. Using color properly is just one important design element essential in creating a well-designed floral arrangement.






27. The tight positioning of flower clusters at the base of an arrangement forming rounded hills.






28. Corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem.






29. The level of light received on a plant surface.






30. The Storage or shipment of flowers out of water.






31. A triangular pattern with a strong 'L-Line'.






32. Cutting flowers stems properly and providing proper treatment at any stage of the distribution process.






33. A purpose of foliage is to hide the mechanics in a flower arrangement.






34. An asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.






35. The process in which cut flowers & foliages have been tested to extend their freshness.






36. Is due to the inability of water to enter the stem.






37. Is the placement of cut material in a parallel design in each group in order to create depth.


38. A Citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed.






39. A hue darkened by the addition of black forms a shade of the hue.






40. A chemical consisting of a mixture of ingredients that when added to water extends the vase life of cut flowers by lowering the water PH.






41. A feature of this style of design is the seasonal compatibility of the plant materials in the design.






42. The location within a design that attracts the most attention; the center of interest. In a corsage - the focal point is where the largest flower is placed.






43. Similar design techniques to place similar materials horizontally on top of each other.






44. The element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement.






45. The process of converting nutrients - water - carbon - dioxide and sunlight into food for plants.






46. Adding white to a color lightens its tint.






47. Two primary colors combined in equal amounts.






48. The length of useful life of cut floral materials after being received by the customer.






49. Used to create focal point with unusual and distinctive shapes.






50. Red - yellow and blue are primary colors.