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Floral Certification Questions

Total questions: 73

Worksheet time: 37mins

Name
Class
Date
1.

A material that has an “airy” look to create the finishing touch.

a)

Filler

b)

Mass

c)

Line

d)

Form

2.

The storage or shipment of flowers out of water.

a)

Water packed

b)

Dry Packed

c)

Air

d)

Hydration

3.

Cutting flower stems properly and providing the appropriate treatment at any stage of the distribution line is called...

a)
Distribution
b)

Growth

c)

Harvest

d)

Processing

4.

Supplies, methods and materials that designers use to secure and hold flowers upright. We should not see these materials.

a)

Flowers

b)

Foliage

c)

Mechanics

d)

Accessories

5.

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

a)

Vase Life

b)

Hydration

c)

Processing

d)

Conditioning

6.

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

a)

Framing

b)

Bundling

c)

Pillowing

d)

Pave

7.

The process of converting nutrients, water, carbon dioxide and sunlight into glucose and oxygen for the plant.

a)

Conditioning

b)

Transpiration

c)

Respiration

d)

Photosynthesis

8.

The level of light received on a plant's surface.

a)

Transpiration

b)

light intensity

c)

Photosynthesis

d)

Conditioning

9.

Pillowing in floral design is defined as........

a)

It is the technique of arranging blooms to create a sense of fullness and softness by building them up, forming a rounded hill.

b)

Clusters of compacted flowers that form a flat surface.

c)

Flowers creating stair- steps and emphasizing on depth of the design.

d)

A cascading technique that has flowers flowing downward to create a waterfall appearance.

10.

Terracing and Layering in floral arrangements refer to......

a)

They refer to arranging flowers in stepped tiers.

b)

They involve randomly placing flowers without structure.

c)

Placing flowers in a cascading effect, falling downward.

d)

Placing flowers on top of each other, creating a overlapping affect.

11.

The Ikebana style of floral arrangements emphasizes on

a)

Extravagant abundance and decoration

b)

symbolism, negative space, line and simplicity.

c)

Symmetry and uniformity

d)

Lush decorative clusters

12.

The appropriate ribbon size for Corsages is........

a)

#16

b)

#40

c)

#3

d)

#9

13.

When a flower does not receive enough water and nutrients, the stem of the flower starts to fold.....which is called...

a)

Bent Neck

b)

Vase Life

c)

Folding

d)

Bunding

14.

Pavè Arrangements in floral design is described as....

a)

Compact, dense placement of flowers that have an overall flat appearance.

b)

elongated, hanging flowers.

c)

symmetrical and balanced compositions that have parallel lines.

d)

random, unstructured placements of tall flowers

15.

Abstract Designs have how many focal points?

a)

1

b)

More than one

c)

0

16.

Vegetative Design in floral arrangements is characterized by an emphasis on greenery and natural flowers that grow in the same season.

a)

True

b)

False

17.

A Design Placement in an arrangement that is characterized by a sequential stepped pattern of arranging floral components.

a)

Formal linear design

b)

Waterfall design

c)

Layering and terracing

d)

Stair -step manner

18.

What is the term for shorter stems of mass flowers providing a color and focal point near the container's rim? This design also has long stems cascading downward.

a)

Waterfall Design

b)

Customer Education

c)

Processing Flowers

19.

What must florists do to help customers enjoy their flowers to the fullest extent? A long-lasting vase life.

a)

Process Flowers correctly

b)

Offer coffee or tea

c)

Add glitter

20.

Who MUST process their flowers?

a)

Customers

b)

Growers, wholesalers, and retail florists

c)

Hydrating Solution

d)

Refrigeration

21.

What is a chemical consisting of a mixture of ingredients that extends the vase life of cut flowers by lowering the water PH?

a)

Conditioning

b)

Floral Preservative or Citric Acid

c)

Transpiration

d)

Respiration

22.

What is a citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers are dry-packed?

a)

Respiration

b)

Hydrating Solution

c)

conditioning

d)

Photosynthesis

23.

What is the cell process in which stored food reserves are converted into useful energy for the plant?

a)

Transpiration

b)

Respiration

c)

Formal-Linear Design

24.

What is the process of plants losing water through stomata in their leaves?

a)

Transpiration

b)

Waterfall Design

c)

Customer Education

25.

What is a combination of natural and man-made materials in an unnatural manner to create new images?

a)

Interpretive Design

b)

Floral Preservative

c)

Processing Flowers

26.

What is an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines?

a)

Formal-Linear Design

b)

Hydrating Solution

c)

Respiration

27.

Parallel Design is a composition that has lines repeated in a parallel manner, these lines are intersecting.

a)

True

b)

False

28.

Line Flowers are used to ______.

a)

create ornamental decoration just like accessories.

b)

create the framework of the design. Line can also create movement or rhythm.

c)

create medicine for medicinal purposes.

d)

create soil improvement

29.

The purpose of Form Flowers is:

a)

is to show dominance in the focal area. A form flower can enhance the focal point of a design.

b)

To add visual weight or "mass" to an arrangement.

c)

To add dimension and rhythm to a design.

d)

To fill-in negative spaces in the arrangement.

30.

Mass Flowers are .........

a)

They are small clusters of small, densely packed blooms.

b)

They refer to a single, circular large flower. Helps add weight to a design.

c)

They are artificial flowers.

d)

They have unique and distinctive shapes.

31.

Where is the focal point of a design?

a)

The focal point is usually located at the top center of the design.

b)

The focal point is usually located at the bottom left of the design.

c)

The focal point is usually located at the bottom right of the design.

d)

The focal point is usually located at the bottom center of the design.

32.

A Focal Point in design is:

a)

An area that draws the most attention

b)

A secondary design element in the background

c)

A minor detail

d)

An element that has no significance

33.

What are the Primary Colors?

a)

Red, Blue, Yellow

b)

Red, Green, Blue

c)

Green, Yellow, Blue

d)

Purple, Orange, Green

34.

In design, Scale refers to the size of design elements in the arrangement relative to the size of its surroundings.

a)

True

b)

False

35.

Secondary Colors are colors produced by mixing two primary colors.

a)

Orange, Green, and Purple

b)

Red, Blue, and Yellow

c)

Black, White, and Gray

d)

None of the above

36.

Proportion in design refers to:

a)

The balanced relationship between elements only in a design

b)

The placement of text on a page

c)

The color scheme used

d)

The overall style aesthetics

37.

The relationship between the sizes of flowers, foliage and container is called ________.

a)

Proportion

b)

Balance

c)

Symmetry

d)

Harmony

38.

Primary or line flowers used in a design to establish the outline of the arrangement are called ________.

a)

Skeleton Flowers

b)

Filler Flowers

c)

Accent Flowers

d)

Structural Flowers

39.

The impression of the design being stable, functional and self-supported is known as ________.

a)

Balance

b)

Complementary

c)

Unity

d)

Positive Space

40.

The process in which cut flowers and foliages have been tested to extend their freshness is called ________. They are taking up water in room temp.

a)

Conditioning

b)

Preservation

c)

Conservation

d)

Revitalization

41.

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

a)

Piercing Method

b)

Wrapping Method

c)

Looping Technique

d)

Securing Approach

42.

A triangular pattern with a strong “L-line” is called ________.

a)

Asymmetrical Design

b)

Symmetrical Design

c)

Radial Pattern

d)

Balanced Composition

43.

A formal, equilateral triangular design is known as ________. These types of designs can be used in formal occasions.

a)

Symmetrical Design

b)

Asymmetrical Design

c)

Triangular Equilibrium

d)

Equilateral Aesthetics

44.

Designs that are round and do not require a focal point are called ________.

a)

Round Designs

b)

Angular Designs

c)

Point Designs

d)

Focal Designs

45.

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 is known as ________.

a)

Hook Method

b)

Loop Method

c)

Spiral Method

d)

Curl Method

46.

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

a)

Hairpin Method

b)

Looped Wire Technique

c)

Spiral Wiring Method

d)

Bent Hook Approach

47.

Combination of equal amounts of primary color and an adjacent secondary color is known as ________.

a)

Intermediate Colors

b)

Complementary Colors

c)

Tertiary Colors

d)

Analogous Colors

48.

Secondary colors are not equally spaced out in a color wheel.

a)

True

b)

False

49.

Wedding Flowers: Flowers are found in a Bride’s bouquet, bridesmaid’s bouquet, corsages, boutonnieres, alter flowers, pew flowers, on the candelabra, bride’s throw bouquet, table decorations and on the ________ cake.

a)

wedding

b)

birthday

c)

divorce

d)

grooms

50.

One purpose of foliage is to hide the ________ _______________ in a flower arrangement.

a)

stems and negative space

b)

leaves

c)

petals

d)

roots

51.

When a substance is more acidic , the smaller the ph number.

a)

True

b)

False

52.

Transpiration happens when water exits from the ______or pores of a leaf.

a)

holes

b)

openings

c)

stomata

d)

pockets

53.

The color wheel is made up of ________ colors.

a)

primary colors

b)

secondary colors

c)

tertiary colors

d)

all primary, secondary and tertiary colors.

54.

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

a)

growth

b)

skin infection

c)

insects

d)

bugs

55.

#26 and #28 gauge wire are best suited for ________.

a)

ribbon flower making

b)

Corsage making

c)

corsage and boutonniere making

d)

very large heavy flowers

56.

The brightness or darkness of a color is called ________.

a)

Value

b)

Intensity

c)

reflection

d)

shadow

57.

When three colors close to each other on the color wheel are used to create a specific color harmony. What kind of color harmony is that?

a)

Analogous

b)

Complementary

c)

Monochromatic

d)

Triad

58.

Another word for color is .....

a)

Hue

b)

Saturation

c)

Value

d)

Contrast

59.

What is a 'Shade' in terms of color?

a)

A shade is a variation of a color with white added.

b)

A shade is a variation of a color with black added.

c)

A shade is a variation of a color with gray added.

d)

A shade is a variation resulting in an entirely different hue.

60.

A gladiolas flower is considered to be a ......?

a)

Form Flower

b)

Mass Flower

c)

Line Flower

d)

Filler Flower

61.

A tint is created in color by adding......

a)

A tint is created by adding black.

b)

A tint is created by adding white.

c)

A tint is created by mixing with a complementary color.

d)

A tint is created by saturating with grey.

62.

The benefits of re-cutting stems of fresh products include ............

a)

Increases water uptake and prolongs shelf life

b)

Decreases water uptake

c)

Has no measurable effect

d)

Accelerates deterioration

63.

The ideal temperature range for refrigerating fresh products is:

a)

Below 0 degrees F

b)

Between 38 to 40 degrees F

c)

Between 45 to 55 degrees F

d)

Between 60 to 75 degrees F.

64.

Unity is achieved in a design only when _____ of the elements and principles are displayed

a)

none

b)

most

c)

at least two

d)

All

65.

True or False? Harmony is achieved when one part of the design harmonizes with another part of the design.

a)

True

b)

False

66.

Floral preservative or floral food _______ the ph of the water once added.

a)

lowers

b)

highers

c)

neutralizes

67.

Another way to say floral food?

a)

floral dehydration

b)

hydrating solution

c)

Floral preservative

d)

floral pack

68.

The first set of flowers are also called ________ flowers. They are used to first create the outline or framework of the design.

a)

form flowers

b)

filler flowers

c)

texture flowers

d)

skeleton flowers

69.

What is the name of the gas that is released by flowers?

a)

Ethylene

b)

Ethanol

c)

Elayne

d)

Emily

70.

What do flowers need so that they don't sit in their own gas and decay so quickly?

a)

ventilation

b)

refrigeration

c)

fan -air circulation

d)

All of the above.

71.

The correct wire gauge for chrysanthemums, roses and carnations are....

a)

#16-#18

b)

#20-#22

c)

#26-#28

d)

#38-#40

72.

Color intensity is the....

a)

lightness and brightness of a hue.

b)

brightness and darkness of a hue.

c)

lightness and darkness of a hue

73.

Value is the....

a)

lightness and brightness of a hue.

b)

brightness and darkness of a hue.

c)

lightness and darkness of a hue