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 level of light received on a plant surface.






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






3. Adding white to a color lightens its tint.






4. 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.






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






6. 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






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






8. 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.






9. Two primary colors combined in equal amounts.






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






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






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






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






14. 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.






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






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






17. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






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






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






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






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






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






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






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






26. Do not require a focal point.






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






28. 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.






29. Contain more than one single focal point.






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






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






32. 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.






33. The brightness or darkness of a hue.






34. 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.






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






36. Describes the lightness or darkness of a hue.






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






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






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






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






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






42. A formal - equilateral triangular design.






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






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






45. Sells floral goods and services to the consumer.






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






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


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






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






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