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






2. Describes the lightness or darkness of a hue.






3. 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.






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






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






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






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






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






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






10. 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.






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






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






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






14. 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.






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






16. 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






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






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






19. 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.






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






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






22. Do not require a focal point.






23. Sells floral goods and services to the consumer.






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






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






26. Contain more than one single focal point.






27. Two primary colors combined in equal amounts.






28. The brightness or darkness of a hue.






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


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






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






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






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






34. Adding white to a color lightens its tint.






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






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






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






38. 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.






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






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






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






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






43. 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.






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






45. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






47. 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.






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






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






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