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






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






3. 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.






4. A formal - equilateral triangular design.






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






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






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






9. 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.






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






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






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






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






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






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






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






17. 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.






18. 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.






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






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






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






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






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






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






25. The brightness or darkness of a hue.






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






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






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






29. Contain more than one single focal point.






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






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






32. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






33. Two primary colors combined in equal amounts.






34. 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






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






36. 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.






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






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






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






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


41. Red - yellow and blue are primary colors.






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






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






44. Adding white to a color lightens its tint.






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






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






47. 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.






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






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






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