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 relationship between the completed arrangement and its location.






2. 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.






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






4. Describes the lightness or darkness of a hue.






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






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






7. 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.






8. Red - yellow and blue are primary colors.






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






10. Do not require a focal point.






11. 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.






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






13. 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.






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






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






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






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






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






20. 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.






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






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






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






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






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






26. 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.






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






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






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






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






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






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






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






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






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






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


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






39. Sells floral goods and services to the consumer.






40. Contain more than one single focal point.






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






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






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






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






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






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






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






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






50. A formal - equilateral triangular design.