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. Contain more than one single focal point.






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






3. Describes the lightness or darkness of a hue.






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






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






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






7. Do not require a focal point.






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






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






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






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






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






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






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






15. Re-cutting stems of fresh product helps prevent stem blockage - increase water uptake - maximize the freshness of the product and keeps the stem from sealing to the bottom of the container - if the cut is slanted.






16. A formal - equilateral triangular design.






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






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






19. 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.






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






21. 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.






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






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






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






25. Sells floral goods and services to the consumer.






26. Two primary colors combined in equal amounts.






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






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






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






30. Corsage wiring technique in which the wire is shaped into a hairpin.






31. Red - yellow and blue are primary colors.






32. Adding white to a color lightens its tint.






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






34. 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.






35. The brightness or darkness of a hue.






36. Firmly wrapping or tying similar materials together to form a larger - individual unit.






37. 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






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






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






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






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






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






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






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






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






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






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






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






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






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