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






2. 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.






3. The brightness or darkness of a hue.






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






5. Do not require a focal point.






6. Describes the lightness or darkness of a hue.






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






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






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






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






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






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






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






14. Contain more than one single focal point.






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






16. Two primary colors combined in equal amounts.






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






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






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






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






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






22. 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.






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






26. 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.






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






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






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






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






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






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






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






34. 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.






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






36. 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.






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






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






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






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






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






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






43. Red - yellow and blue are primary colors.






44. 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






45. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






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






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






49. 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.






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