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. Red - yellow and blue are primary colors.






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






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






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






5. 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.






6. 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.






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






8. 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.






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






10. Do not require a focal point.






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






12. Sells floral goods and services to the consumer.






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






14. Describes the lightness or darkness of a hue.






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






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






17. Is the placement of cut material in a parallel design in each group in order to create 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. Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth.






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






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






22. 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.






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






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






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






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






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






28. The brightness or darkness of a hue.






29. 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.






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






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






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






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






34. Contain more than one single focal point.






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






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






37. 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.






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






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






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






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






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






43. 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.






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






45. 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.






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






47. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






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






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