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TSFA Knowledge Base Certification Practice 1

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

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

a)

Framing

b)

Form Flower

c)

Filler

d)

Pillowing

2.

The storage or shipment of flowers out of water.

a)

Dry Pack

b)

Vase Life

c)

Conditioning

d)

Transpiration

3.

Processing is...

a)

The Japanese style of floral arrangements

b)

Cutting flower stems properly & providing proper treatment in distribution

c)

The level of light received on a plant surface

d)

Contain more then one single focal point

4.

Supplies, methods, & materials that designers use to place & hold flowers & foliage in an arrangement.

a)

Corsages

b)

Scale

c)

Building

d)

Mechanics

5.

Retail Florists...

a)

Used to create focal point with unusual & distinctive shapes

b)

Growers, wholesalers, & retail florist must process their flowers

c)

Sells floral goods & services to customers

d)

A formal equilateral triangle

6.

Vase Life...

a)

The length of useful life to cut floral materials once received by customer

b)

time a flower can last in a vase

c)

How long a vase will last before it's broken

d)

The time it takes to get a vase arrangement to a customer

7.

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

a)

Framing

b)

Pillowing

c)

Bundling

d)

Dry Pack

8.

The process of converting nutrients, water, carbon dioxide, & sunlight into food for plants

a)

Respiration

b)

Transpiration

c)

Conversion

d)

Photosynthesis

9.

Light intensity is...

a)

The brightness of light

b)

Lights ability to travel

c)

The level of light received on a plant surface

d)

The shade of light

10.

Design technique in which branches of flowers are used around the perimeter of a floral arrangement to direct attention

a)

bordering

b)

outlining

c)

squaring

d)

framing

11.

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

a)

hilling

b)

pillowing

c)

tunneling

d)

framing

12.

When similar design techniques are used to place similar materials horizontally on top of each other it is called...

a)

terracing & layering

b)

repetition

c)

construction

d)

staircasing

13.

The Japanese style of floral arrangements characterized by their linear forms

a)

Pave

b)

Ikebana

c)

Bundling

d)

Bonsai

14.

Number 3 ribbon is the size for a ________ bow, construct so it is as lightweight as possible.

a)

knot

b)

corsage

c)

wreath

d)

mum

15.

A bent neck in flowers is caused by the...

a)

force of wind

b)

permeability of the stem

c)

inability of water to enter the stem

d)

growth of the flower

16.

Abstract designs contain more than one single focal point

a)

True

b)

False

17.

Technique characterized by parallel/surface contoured insertions that create uniform area & little/no variation in depth

a)

pave arrangements

b)

parallel position arrangement

c)

unity arrangement

d)

square arrangement

18.

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

a)

transpiration

b)

value

c)

vase life

d)

vegetative design

19.

The placement of cut material in a parallel design in each group in order to create depth

a)

bacterial growth

b)

"stair step manner" design placement

c)

abstract designs

d)

asymmetrical

20.

Design where shorter stems of mass flowers provide a color & focal point near the rim of the container

a)

Waterfall

b)

Ikebana

c)

Pave

d)

Pillowing

21.

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

a)

consumer knowledge

b)

customer care

c)

customer education

d)

consumer education

22.

Growers, Wholesalers & Retail Florist must do with flowers

a)

processing flowers

b)

processing

c)

proportion

23.

A chemical mixture added to water to extend the vase life of cut flowers by lowering the water pH levels

a)

filler

b)

dry pack

c)

floral preservative

d)

filler flower

24.

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

a)

water solution

b)

conditioning chemicals

c)

Hydrating solution

d)

water & preservative mixture

25.

Cell processes in which stored food reserves are converted into useful energy for the plant

a)

Refrigeration

b)

Respiration

c)

Retail florists

d)

Round designs