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 Storage or shipment of flowers out of water.






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






3. 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.






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


5. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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. The brightness or darkness of a hue.






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






9. Two primary colors combined in equal amounts.






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






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






12. Growers - Wholesalers and Retail Florist must process their flowers.






13. Red - yellow and blue are primary colors.






14. 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.






15. A combination of both natural and man made materials in an unnatural manner to create new images.






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






17. Adding white to a color lightens its tint.






18. Do not require a focal point.






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






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






21. Sells floral goods and services to the consumer.






22. The impression of the design being stable and self-supported.






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






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






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






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






27. The measure of color intensity when gray is added to a hue.






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






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






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






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






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






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






34. The relationship between the completed arrangement and its location.






35. Design that consists of clusters or groups of flowers & foliage that strengthens the element of line which moves the eye through the arrangement.






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






37. Form is the geometric shape or line design that forms the outline of the flower arrangement.






38. 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.






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






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






41. Shorter stems of mass flowers provide a color & focal point near the rim of the container.






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






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






44. Contain more than one single focal point.






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






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






47. 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.






48. Describes the lightness or darkness of a hue.






49. Flower arrangement heights should not vary in pave arrangements. The Pave Design is a technique characterized by parallel or surface contoured insertions that create a uniform area with little or no variation in depth.






50. A formal - equilateral triangular design.