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 level of light received on a plant surface.






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






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






4. 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.






5. Describes the lightness or darkness of a hue.






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






7. 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.






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






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






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






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






13. 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.






14. 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.






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






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






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






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






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






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






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






22. 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.






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






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






25. The brightness or darkness of a hue.






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






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






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






29. Sells floral goods and services to the consumer.






30. Contain more than one single focal point.






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






32. 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






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






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






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






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






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






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






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






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






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






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






43. A formal - equilateral triangular design.






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






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






46. Red - yellow and blue are primary colors.






47. Adding white to a color lightens its tint.






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






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






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