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






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






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






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






6. 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.






7. A formal - equilateral triangular design.






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






9. Contain more than one single focal point.






10. 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.






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






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






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






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. The relationship between the completed arrangement and its location.






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






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






18. 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.






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






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






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






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






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






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






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






26. 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






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






28. Do not require a focal point.






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






30. Two primary colors combined in equal amounts.






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






32. 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.






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






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






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






36. 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.






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






38. 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.






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






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






41. Sells floral goods and services to the consumer.






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






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






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






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






46. Adding white to a color lightens its tint.






47. Red - yellow and blue are primary colors.






48. Describes the lightness or darkness of a hue.






49. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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