WorksheetsFloral Certification Multiple-choice
Total questions: 82
Worksheet time: 59mins
Name
Class
Date
1.
a)
Huckleberry
b)
Plumosa
c)
Leather Leaf Fern
d)
Flat Fern
2.
a)
Cattleya orchid
b)
Gladiolas
c)
Carnation
d)
Baby's Breath
3.
a)
Huckleberry
b)
Rose
c)
Plumosa
d)
Flat Fern
4.
a)
Cattleya orchid
b)
Huckleberry
c)
Bird-of-paradise
d)
Baby's Breath
5.
a)
Leather Leaf Fern
b)
Flat Fern
c)
Gladiolas
d)
Baby's Breath
6.
a)
Rose
b)
Plumosa
c)
Bird-of-paradise
d)
Cattleya orchid
7.
a)
Bird-of-paradise
b)
Flat Fern
c)
Cattleya orchid
d)
Huckleberry
8.
a)
Cattleya orchid
b)
Rose
c)
Carnation
d)
Gladiolas
9.
a)
Rose
b)
Carnation
c)
Gladiolas
d)
Bird-of-paradise
10.
a)
Rose
b)
Gladiolas
c)
Carnation
d)
Cattleya orchid
11.
Ficus Benjamina = ?
a)
Weeping fig
b)
Cast Iron Plant
c)
Chinese Evergreen
d)
Dumb Cane
12.
Filler
a)
floral Material that has an "airy" look to create the finishing touch
b)
Dumb Cane
c)
Rubber Plant
d)
Corn Plant
e)
Cast Iron Plant
13.
Dry Pack
a)
the storage or shipment of flowers out of water
b)
floral Material that has an "airy" look to create the finishing touch
c)
Dumb Cane
d)
Rubber Plant
e)
Corn Plant
14.
Processing
a)
cutting flowers stems properly and providing proper treatment at any stage of the distribution process
b)
the storage or shipment of flowers out of water
c)
floral Material that has an "airy" look to create the finishing touch
d)
Dumb Cane
e)
Rubber Plant
15.
Mechanics
a)
supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement
b)
cutting flowers stems properly and providing proper treatment at any stage of the distribution process
c)
the storage or shipment of flowers out of water
d)
floral Material that has an "airy" look to create the finishing touch
e)
Dumb Cane
16.
Retail Florist
a)
sells floral goods and services to the consumer
b)
supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement
c)
cutting flowers stems properly and providing proper treatment at any stage of the distribution process
d)
the storage or shipment of flowers out of water
e)
floral Material that has an "airy" look to create the finishing touch
17.
Pillowing
a)
the tight positioning of flower clusters at the base of an arrangement forming rounded hills
b)
sells floral goods and services to the consumer
c)
supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement
d)
cutting flowers stems properly and providing proper treatment at any stage of the distribution process
e)
the storage or shipment of flowers out of water
18.
Vase Life
a)
the length of useful life of cut floral materials after being received by the customer
b)
the tight positioning of flower clusters at the base of an arrangement forming rounded hills
c)
sells floral goods and services to the consumer
d)
supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement
e)
cutting flowers stems properly and providing proper treatment at any stage of the distribution process
19.
Bundling
a)
firmly wrapping or tying similar materials together to form a larger, individual unit
b)
the length of useful life of cut floral materials after being received by the customer
c)
the tight positioning of flower clusters at the base of an arrangement forming rounded hills
d)
sells floral goods and services to the consumer
e)
supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement
20.
Photosynthesis
a)
the process of converting nutrients, water, carbon dioxide, and sunlight into food for plants
b)
firmly wrapping or tying similar materials together to form a larger, individual unit
c)
the length of useful life of cut floral materials after being received by the customer
d)
the tight positioning of flower clusters at the base of an arrangement forming rounded hills
e)
sells floral goods and services to the consumer
21.
light intensity
a)
the level of light received on a plant surface
b)
the process of converting nutrients, water, carbon dioxide, and sunlight into food for plants
c)
firmly wrapping or tying similar materials together to form a larger, individual unit
d)
the length of useful life of cut floral materials after being received by the customer
e)
the tight positioning of flower clusters at the base of an arrangement forming rounded hills
22.
Framing
a)
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
b)
the level of light received on a plant surface
c)
the process of converting nutrients, water, carbon dioxide, and sunlight into food for plants
d)
firmly wrapping or tying similar materials together to form a larger, individual unit
e)
the length of useful life of cut floral materials after being received by the customer
23.
Terracing and Layering
a)
similar design technique to place similar materials horizontally on top of each other
b)
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
c)
the level of light received on a plant surface
d)
the process of converting nutrients, water, carbon dioxide, and sunlight into food for plants
e)
firmly wrapping or tying similar materials together to form a larger, individual unit
24.
Ikebana
a)
the Japanese style of floral arrangements characterized by their linear forms.
b)
similar design technique to place similar materials horizontally on top of each other
c)
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
d)
the level of light received on a plant surface
e)
the process of converting nutrients, water, carbon dioxide, and sunlight into food for plants
25.
Corsages
a)
- 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 lightweight as possible
b)
the Japanese style of floral arrangements characterized by their linear forms.
c)
similar design technique to place similar materials horizontally on top of each other
d)
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
e)
the level of light received on a plant surface
26.
Bent neck in flowers
a)
is due to the inability of water to enter the stem
b)
- 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 lightweight as possible
c)
the Japanese style of floral arrangements characterized by their linear forms.
d)
similar design technique to place similar materials horizontally on top of each other
e)
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
27.
Pave Arrangements - 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
a)
- 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
b)
is due to the inability of water to enter the stem
c)
- 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 lightweight as possible
d)
the Japanese style of floral arrangements characterized by their linear forms.
e)
similar design technique to place similar materials horizontally on top of each other
28.
Abstract Designs
a)
contain more than one single focal point
b)
- 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
c)
is due to the inability of water to enter the stem
d)
- 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 lightweight as possible
e)
the Japanese style of floral arrangements characterized by their linear forms.
29.
Vegetative Design
a)
a feature of this style of design is the seasonal compatibility of the plant materials in the design
b)
contain more than one single focal point
c)
- 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
d)
is due to the inability of water to enter the stem
e)
- 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 lightweight as possible
30.
Stair Step Manner Design
a)
the placement of cut material in a parallel design in each group in order to create depth
b)
a feature of this style of design is the seasonal compatibility of the plant materials in the design
c)
contain more than one single focal point
d)
- 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
e)
is due to the inability of water to enter the stem
31.
Placement
a)
how flowers are orientated or placed
b)
the placement of cut material in a parallel design in each group in order to create depth
c)
a feature of this style of design is the seasonal compatibility of the plant materials in the design
d)
contain more than one single focal point
e)
- 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
32.
Interpretive Design
a)
a combination of both natural and man made materials in an unnatural manner to create new images
b)
how flowers are orientated or placed
c)
the placement of cut material in a parallel design in each group in order to create depth
d)
a feature of this style of design is the seasonal compatibility of the plant materials in the design
e)
contain more than one single focal point
33.
Formal-Linear Design
a)
an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.
b)
a combination of both natural and man made materials in an unnatural manner to create new images
c)
how flowers are orientated or placed
d)
the placement of cut material in a parallel design in each group in order to create depth
e)
a feature of this style of design is the seasonal compatibility of the plant materials in the design
34.
Waterfall Design
a)
shorter stems of mass flowers provide a color and focal point near the rim of the container
b)
an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.
c)
a combination of both natural and man made materials in an unnatural manner to create new images
d)
how flowers are orientated or placed
e)
the placement of cut material in a parallel design in each group in order to create depth
35.
Customer Education
a)
florists must educate the customer in order to help them enjoy their flowers to the fullest extent
b)
shorter stems of mass flowers provide a color and focal point near the rim of the container
c)
an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.
d)
a combination of both natural and man made materials in an unnatural manner to create new images
e)
how flowers are orientated or placed
36.
Processing Flowers
a)
growers, wholesalers, and retail florists must process their flowers
b)
florists must educate the customer in order to help them enjoy their flowers to the fullest extent
c)
shorter stems of mass flowers provide a color and focal point near the rim of the container
d)
an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.
e)
a combination of both natural and man made materials in an unnatural manner to create new images
37.
Floral Preservative
a)
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
b)
growers, wholesalers, and retail florists must process their flowers
c)
florists must educate the customer in order to help them enjoy their flowers to the fullest extent
d)
shorter stems of mass flowers provide a color and focal point near the rim of the container
e)
an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.
38.
Hydrating Solution
a)
a citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed
b)
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
c)
growers, wholesalers, and retail florists must process their flowers
d)
florists must educate the customer in order to help them enjoy their flowers to the fullest extent
e)
shorter stems of mass flowers provide a color and focal point near the rim of the container
39.
Respiration
a)
cell process in which stored food reserves are converted into useful energy for the plant
b)
a citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed
c)
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
d)
growers, wholesalers, and retail florists must process their flowers
e)
florists must educate the customer in order to help them enjoy their flowers to the fullest extent
40.
Transpiration
a)
the process of plants losing water through stomata in their leaves
b)
cell process in which stored food reserves are converted into useful energy for the plant
c)
a citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed
d)
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
e)
growers, wholesalers, and retail florists must process their flowers
41.
Parallel Design
a)
design that consist of clusters or groups of flowers and foliage that strengthens the element of line which moves the eye through the arrangement
b)
the process of plants losing water through stomata in their leaves
c)
cell process in which stored food reserves are converted into useful energy for the plant
d)
a citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed
e)
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
42.
Line Flowers
a)
used as primary flowers to establish the skeleton outline height or width of an arrangement
b)
design that consist of clusters or groups of flowers and foliage that strengthens the element of line which moves the eye through the arrangement
c)
the process of plants losing water through stomata in their leaves
d)
cell process in which stored food reserves are converted into useful energy for the plant
e)
a citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed
43.
Form Flowers
a)
used to create focal point with unusual and distinctive shapes
b)
used as primary flowers to establish the skeleton outline height or width of an arrangement
c)
design that consist of clusters or groups of flowers and foliage that strengthens the element of line which moves the eye through the arrangement
d)
the process of plants losing water through stomata in their leaves
e)
cell process in which stored food reserves are converted into useful energy for the plant
44.
Mass Flowers
a)
are usually single stem with large rounded heads used inside or along the arrangement to fill in
b)
used to create focal point with unusual and distinctive shapes
c)
used as primary flowers to establish the skeleton outline height or width of an arrangement
d)
design that consist of clusters or groups of flowers and foliage that strengthens the element of line which moves the eye through the arrangement
e)
the process of plants losing water through stomata in their leaves
45.
Cascade Design
a)
the design consists of several layers of materials, varying in size and texture to create a flowering effect
b)
are usually single stem with large rounded heads used inside or along the arrangement to fill in
c)
used to create focal point with unusual and distinctive shapes
d)
used as primary flowers to establish the skeleton outline height or width of an arrangement
e)
design that consist of clusters or groups of flowers and foliage that strengthens the element of line which moves the eye through the arrangement
46.
Focal Point
a)
the location within a design that attracts the most attention; the center of interest ex. in a corsage, the focal point is where the largest flower is placed.
b)
the design consists of several layers of materials, varying in size and texture to create a flowering effect
c)
are usually single stem with large rounded heads used inside or along the arrangement to fill in
d)
used to create focal point with unusual and distinctive shapes
e)
used as primary flowers to establish the skeleton outline height or width of an arrangement
47.
Primary Colors
a)
red, yellow, blue
b)
the location within a design that attracts the most attention; the center of interest ex. in a corsage, the focal point is where the largest flower is placed.
c)
the design consists of several layers of materials, varying in size and texture to create a flowering effect
d)
are usually single stem with large rounded heads used inside or along the arrangement to fill in
e)
used to create focal point with unusual and distinctive shapes
48.
Scale
a)
the relationship between the completed arrangement and its location
b)
red, yellow, blue
c)
the location within a design that attracts the most attention; the center of interest ex. in a corsage, the focal point is where the largest flower is placed.
d)
the design consists of several layers of materials, varying in size and texture to create a flowering effect
e)
are usually single stem with large rounded heads used inside or along the arrangement to fill in
49.
Symmetrical Design
a)
a formal, equilateral triangular design
b)
the relationship between the completed arrangement and its location
c)
red, yellow, blue
d)
the location within a design that attracts the most attention; the center of interest ex. in a corsage, the focal point is where the largest flower is placed.
e)
the design consists of several layers of materials, varying in size and texture to create a flowering effect
50.
Round Designs
a)
do not require a focal point
b)
a formal, equilateral triangular design
c)
the relationship between the completed arrangement and its location
d)
red, yellow, blue
e)
the location within a design that attracts the most attention; the center of interest ex. in a corsage, the focal point is where the largest flower is placed.
51.
Secondary Colors
a)
two primary colors combined in equal amounts
b)
do not require a focal point
c)
a formal, equilateral triangular design
d)
the relationship between the completed arrangement and its location
e)
red, yellow, blue
52.
Proportion
a)
the relationship between the flowers, foliage and container
b)
two primary colors combined in equal amounts
c)
do not require a focal point
d)
a formal, equilateral triangular design
e)
the relationship between the completed arrangement and its location
53.
Skeleton Flowers
a)
primary or line flowers used in a design to establish the outline of the arrangement
b)
the relationship between the flowers, foliage and container
c)
two primary colors combined in equal amounts
d)
do not require a focal point
e)
a formal, equilateral triangular design
54.
Balance
a)
the impression of the design being stable and self-supported
b)
primary or line flowers used in a design to establish the outline of the arrangement
c)
the relationship between the flowers, foliage and container
d)
two primary colors combined in equal amounts
e)
do not require a focal point
55.
Conditioning
a)
the process in which cut flowers and foliages have been tested to extend their freshness
b)
the impression of the design being stable and self-supported
c)
primary or line flowers used in a design to establish the outline of the arrangement
d)
the relationship between the flowers, foliage and container
e)
two primary colors combined in equal amounts
56.
Piercing Method
a)
corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem
b)
the process in which cut flowers and foliages have been tested to extend their freshness
c)
the impression of the design being stable and self-supported
d)
primary or line flowers used in a design to establish the outline of the arrangement
e)
the relationship between the flowers, foliage and container
57.
Asymmetrical Design
a)
a triangle pattern with a strong "L-Line"
b)
corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem
c)
the process in which cut flowers and foliages have been tested to extend their freshness
d)
the impression of the design being stable and self-supported
e)
primary or line flowers used in a design to establish the outline of the arrangement
58.
Hook Method
a)
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
b)
a triangle pattern with a strong "L-Line"
c)
corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem
d)
the process in which cut flowers and foliages have been tested to extend their freshness
e)
the impression of the design being stable and self-supported
59.
Hairpin Method
a)
corsage wiring technique in which the wire is shaped into a hairpin
b)
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
c)
a triangle pattern with a strong "L-Line"
d)
corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem
e)
the process in which cut flowers and foliages have been tested to extend their freshness
60.
Intermediate Colors
a)
combination of equal amounts of primary color and adjacent secondary color
b)
corsage wiring technique in which the wire is shaped into a hairpin
c)
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
d)
a triangle pattern with a strong "L-Line"
e)
corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem
61.
Filler Flower
a)
a type of flower used to complete a design
b)
combination of equal amounts of primary color and adjacent secondary color
c)
corsage wiring technique in which the wire is shaped into a hairpin
d)
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
e)
a triangle pattern with a strong "L-Line"
62.
Wedding Flowers
a)
Bride's bouquet, Bridesmaids bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride's Throw bouquet, table decorations and on the wedding cake.
b)
a type of flower used to complete a design
c)
combination of equal amounts of primary color and adjacent secondary color
d)
corsage wiring technique in which the wire is shaped into a hairpin
e)
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
63.
Foliages
a)
used to hide the mechanics in a flower arrangement
b)
Bride's bouquet, Bridesmaids bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride's Throw bouquet, table decorations and on the wedding cake.
c)
a type of flower used to complete a design
d)
combination of equal amounts of primary color and adjacent secondary color
e)
corsage wiring technique in which the wire is shaped into a hairpin
64.
Line Element
a)
the visual path the eye follows as it proceeds through the arrangement
b)
used to hide the mechanics in a flower arrangement
c)
Bride's bouquet, Bridesmaids bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride's Throw bouquet, table decorations and on the wedding cake.
d)
a type of flower used to complete a design
e)
combination of equal amounts of primary color and adjacent secondary color
65.
Form
a)
geometric shape or line design that forms the outline of the arrangement
b)
the visual path the eye follows as it proceeds through the arrangement
c)
used to hide the mechanics in a flower arrangement
d)
Bride's bouquet, Bridesmaids bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride's Throw bouquet, table decorations and on the wedding cake.
e)
a type of flower used to complete a design
66.
Color
a)
the property possessed by an object of producing different sensations on the eye as a result of the way it reflects or emits light
b)
geometric shape or line design that forms the outline of the arrangement
c)
the visual path the eye follows as it proceeds through the arrangement
d)
used to hide the mechanics in a flower arrangement
e)
Bride's bouquet, Bridesmaids bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride's Throw bouquet, table decorations and on the wedding cake.
67.
Bacterial Growth
a)
removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
b)
the property possessed by an object of producing different sensations on the eye as a result of the way it reflects or emits light
c)
geometric shape or line design that forms the outline of the arrangement
d)
the visual path the eye follows as it proceeds through the arrangement
e)
used to hide the mechanics in a flower arrangement
68.
Wire
a)
#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations, and chrysanthemums
b)
removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
c)
the property possessed by an object of producing different sensations on the eye as a result of the way it reflects or emits light
d)
geometric shape or line design that forms the outline of the arrangement
e)
the visual path the eye follows as it proceeds through the arrangement
69.
Intensity
a)
the brightness or dullness of a hue
b)
#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations, and chrysanthemums
c)
removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
d)
the property possessed by an object of producing different sensations on the eye as a result of the way it reflects or emits light
e)
geometric shape or line design that forms the outline of the arrangement
70.
Tone
a)
the measure of color intensity when gray is added to a hue
b)
the brightness or dullness of a hue
c)
#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations, and chrysanthemums
d)
removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
e)
the property possessed by an object of producing different sensations on the eye as a result of the way it reflects or emits light
71.
Shade
a)
a hue darkened by the addition of black forms a shade of the hue
b)
the measure of color intensity when gray is added to a hue
c)
the brightness or dullness of a hue
d)
#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations, and chrysanthemums
e)
removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
72.
Value
a)
lightness or darkness of a hue
b)
a hue darkened by the addition of black forms a shade of the hue
c)
the measure of color intensity when gray is added to a hue
d)
the brightness or dullness of a hue
e)
#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations, and chrysanthemums
73.
Tint
a)
adding white to a color to lighten it
b)
lightness or darkness of a hue
c)
a hue darkened by the addition of black forms a shade of the hue
d)
the measure of color intensity when gray is added to a hue
e)
the brightness or dullness of a hue
74.
Re-cutting stems
a)
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.
b)
adding white to a color to lighten it
c)
lightness or darkness of a hue
d)
a hue darkened by the addition of black forms a shade of the hue
e)
the measure of color intensity when gray is added to a hue
75.
Refrigeration of Fresh Product
a)
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 keep your refrigerator is at 38-40 degrees F.
b)
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.
c)
adding white to a color to lighten it
d)
lightness or darkness of a hue
e)
a hue darkened by the addition of black forms a shade of the hue
76.
Ficus Benjamina = ?
a)
Weeping fig
b)
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 keep your refrigerator is at 38-40 degrees F.
c)
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.
d)
adding white to a color to lighten it
e)
lightness or darkness of a hue
77.
Aglaonema = ?
a)
Chinese Evergreen
b)
Weeping fig
c)
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 keep your refrigerator is at 38-40 degrees F.
d)
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.
e)
adding white to a color to lighten it
78.
Spathiphyllum = ?
a)
Peace Lily
b)
Chinese Evergreen
c)
Weeping fig
d)
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 keep your refrigerator is at 38-40 degrees F.
e)
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.
79.
Aspidistra Elatior = ?
a)
Cast Iron Plant
b)
Peace Lily
c)
Chinese Evergreen
d)
Weeping fig
e)
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 keep your refrigerator is at 38-40 degrees F.
80.
Dracaena Fragans = ?
a)
Corn Plant
b)
Cast Iron Plant
c)
Peace Lily
d)
Chinese Evergreen
e)
Weeping fig
81.
Ficus Elastica = ?
a)
Rubber Plant
b)
Corn Plant
c)
Cast Iron Plant
d)
Peace Lily
e)
Chinese Evergreen
82.
Dieffenbachia = ?
a)
Dumb Cane
b)
Rubber Plant
c)
Corn Plant
d)
Cast Iron Plant
e)
Peace Lily
100 %
