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






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






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






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






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






7. The brightness or darkness of a hue.






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






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






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






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






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






13. 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.






14. Do not require a focal point.






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






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






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






18. 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.






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






20. 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






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






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






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






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






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






26. 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.






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






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






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






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






31. A formal - equilateral triangular design.






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






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






34. 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.






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






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






37. 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.






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






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






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






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






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






43. 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.






44. Two primary colors combined in equal amounts.






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






46. Red - yellow and blue are primary colors.






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






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






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






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

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