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CFE Review Quiz 4

Total questions: 30

Worksheet time: 17mins

Name
Class
Date
1.
The science or practice of farming, including cultivation of the soil for the growing of crops AND the rearing of animals to provide food, wool, and other products.
a)
agriculture
b)
xeriscaping
c)
greenhouse
d)
horticulture
2.

A professional trained in the art and science of arranging plants and hardscapes. Designs gardens, parks, recreation facilities, landscapes, and traffic patterns...

a)
landscape industry
b)
hardscape
c)
aquaponics
d)
landscape architect
3.
The non-living parts of a landscape like rock or a bench.
a)
perennial
b)
annual
c)
hardscape
d)
xeriscaping
4.
A plant that lives for only one season and must be replanted every year.
a)
greenhouse
b)
annual
c)
hardscape
d)
perennial
5.
A plant that lives for many years and develops an extensive root system.
a)
perennial
b)
hydroponics
c)
xeriscaping
d)
annual
6.
The practice of using small pipes that slowly drip water just above ground to conserve water in greenhouses (and in raised beds or open field systems).
a)
xeriscaping
b)
drip irrigation
c)
cultivation
d)
perennial
7.

Symmetrical and asymmetrical are two types of ___________.

a)

Balance

b)

Harmony

c)

Scale

d)

Centering

8.

Size comparisons between design components is known as:

a)

Balance

b)

Design

c)

Proportion

d)

Dispositon

9.

What is the plant below?

a)

English Ivy

b)

Pansy

c)

Geranium

d)

Jade

e)

Chrysanthemum

10.

What is the plant below?

a)

English Ivy

b)

Pansy

c)

Boston Fern

d)

Jade

11.

ID this plant

a)

Snake Plant

b)

Thanksgiving Cactus

c)

Pothos

d)

Coleus

e)

Swedish Ivy

12.

ID this plant

a)

Snake Plant

b)

Thanksgiving Cactus

c)

Pothos

d)

Coleus

e)

Swedish Ivy

13.

ID this plant

a)

Boston Fern

b)

Wandering Jew

c)

Wax Begonia

d)

Succulents

e)

Swedish Ivy

14.

Identify this plant.

a)

Bermudagrass

b)

Carpet Bugle

c)

Winged Euonymus

d)

Oakleaf Hydrangea

15.

Identify this plant.

a)

Japanese Maple

b)

Red Maple

c)

Mentor Barberry

d)

Redbud

16.

Identify this plant.

a)

Petunia

b)

Zonal Geranium

c)

Peony

d)

Pansy

17.

What are the FFA Colors?

a)

National Blue &

Golden Yellow

b)

American Blue &

Corn Gold

c)

Blue & Gold

d)

National Blue & Corn Gold

18.

The president is stationed by the

a)

Ear of Corn

b)

Flag

c)

Rising Sun

d)

Emblem of Washington

19.

What is the first line of the FFA Motto?

(a)  

20.

The Cross Section of the Ear of Corn represents

a)

Unity

b)

Brotherhood

c)

Agriculture

d)

Crops

21.

The Advisor is stationed by the

a)

Plow

b)

Owl

c)

Flag

d)

Desk

22.

This image is known as the

a)

FFA Seal

b)

FFA image

c)

FFA emblem

d)

FFA symbol

23.

What does SAE stand for?

a)

Society of Automotive Engineers

b)

Sale of Animals and Equine

c)

Supervised Agriculture Experience

d)

Small Animal Experience

24.

Which best describes working as an intern for a company?

a)

Placement

b)

Entrepreneur

c)

Research

d)

Exploration

25.

Which best describes studying a concept as a scientist?

a)

Placement

b)

Entrepreneur

c)

Research

d)

Exploration

26.

Which best describes basic learning about a subject?

a)

Placement

b)

Entrepreneur

c)

Research

d)

Exploration

27.

This type of SAE deals with planning, implementing, operating and assuming financial risks in an agricultural business or farming activity.

a)

Placement

b)

Entrepreneurship

c)

Research

d)

School Based Enterprise

28.

4 P's of Marketing

a)

Product, Potential, Public, Price

b)

Public, Person, Promotion, Price

c)

Product, Promotion, Place, Price

d)

Product, Person, Potential, Price

29.
What could happen if you placed cooked food on a plate that previously held raw meat, poultry, or seafood?
a)
Nothing
b)
Since there are bacteria on the plate from the raw juices, you can cause crosscontamination and spread the potentially pathogenic bacteria to the cooked food
c)
You could get the flu
d)
All of the above
30.
What is the "temperature danger zone" ?
a)
Between 30 and 100 degrees
b)
Between 50 and 80 degrees
c)
Between 40 and 140 degrees
d)
Between 50 and 120 degrees

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