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






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






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






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






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






6. 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.






7. 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






8. 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.






9. The brightness or darkness of a hue.






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






11. Red - yellow and blue are primary colors.






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






13. Contain more than one single focal point.






14. A formal - equilateral triangular design.






15. Sells floral goods and services to the consumer.






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






17. 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.






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






19. 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.






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






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






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






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






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






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






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






27. 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.






28. 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.






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






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






31. Describes the lightness or darkness of a hue.






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






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






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






35. Adding white to a color lightens its tint.






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






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






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






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






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






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






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






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






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






45. Two primary colors combined in equal amounts.






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






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






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






49. Do not require a focal point.






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