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


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






3. Do not require a focal point.






4. Two primary colors combined in equal amounts.






5. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses - carnations and chrysanthemums.






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






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






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






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






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






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






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. The relationship between the flowers - foliage and container.






14. Red - yellow and blue are primary colors.






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






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






17. 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.






18. 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.






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






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






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






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






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






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






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






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






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






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






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






30. Sells floral goods and services to the consumer.






31. Describes the lightness or darkness of a hue.






32. 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






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






34. 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.






35. Adding white to a color lightens its tint.






36. 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.






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






38. Contain more than one single focal point.






39. The brightness or darkness of a hue.






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






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






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






43. 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.






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






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






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






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






48. 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.






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






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