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. 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.






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






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






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






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






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






7. Describes the lightness or darkness of a hue.






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






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






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






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






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






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






14. A formal - equilateral triangular design.






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






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






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






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






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






22. 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






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






24. Adding white to a color lightens its tint.






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






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






27. Two primary colors combined in equal amounts.






28. 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.






29. Do not require a focal point.






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






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






32. Sells floral goods and services to the consumer.






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






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






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






36. The brightness or darkness of a hue.






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






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






39. 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.






40. 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.






41. 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.






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






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


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






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






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






47. 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.






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






49. Contain more than one single focal point.






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