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






2. 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.






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






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






5. 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.






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






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






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






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






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






11. A formal - equilateral triangular design.






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






13. Contain more than one single focal point.






14. 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.






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






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






17. Adding white to a color lightens its tint.






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






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






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






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






22. 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.






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






24. 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.






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






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






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






28. Describes the lightness or darkness of a hue.






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






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






31. 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.






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






33. 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






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






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






36. 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.






37. The brightness or darkness of a hue.






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






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






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






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






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






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






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






45. Two primary colors combined in equal amounts.






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






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

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






49. Sells floral goods and services to the consumer.






50. Red - yellow and blue are primary colors.