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 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.






2. 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.






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






4. 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






5. 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.






6. Two primary colors combined in equal amounts.






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






8. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






9. 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.






10. Red - yellow and blue are primary colors.






11. The brightness or darkness of a hue.






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






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






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






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






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






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






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






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






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






21. Adding white to a color lightens its tint.






22. A formal - equilateral triangular design.






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






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






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






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






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






28. 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.






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






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






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






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






33. 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.






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






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






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






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






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

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






40. Describes the lightness or darkness of a hue.






41. Do not require a focal point.






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






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






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






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






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






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






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






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






50. Sells floral goods and services to the consumer.