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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. 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.






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






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






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






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






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






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


8. Adding white to a color lightens its tint.






9. 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.






10. Two primary colors combined in equal amounts.






11. Do not require a focal point.






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






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






14. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






16. 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.






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






18. Describes the lightness or darkness of a hue.






19. Sells floral goods and services to the consumer.






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






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






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






23. Red - yellow and blue are primary colors.






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






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






26. 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






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






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






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






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






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






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






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






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






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






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






37. The brightness or darkness of a hue.






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






39. 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.






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






41. 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.






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






43. 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.






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






45. 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.






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






47. A formal - equilateral triangular design.






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






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






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






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