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. Sells floral goods and services to the consumer.






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






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

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






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






6. 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.






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






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. The brightness or darkness of a hue.






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






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






12. 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.






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






14. Do not require a focal point.






15. A formal - equilateral triangular design.






16. 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.






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






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






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






20. 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.






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






22. Red - yellow and blue are primary colors.






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






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






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






26. 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.






27. Describes the lightness or darkness of a hue.






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






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






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






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






32. 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.






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






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






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






36. 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.






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






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






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






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






41. 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.






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






43. Contain more than one single focal point.






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






45. Adding white to a color lightens its tint.






46. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






48. 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






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






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