NAME: _____________________________ DATE: _____________________ Principles and Elements of Floral Design

NAME: _____________________________ DATE: _____________________
Principles and Elements of Floral Design
Summative Knowledge Exam
TRUE/FALSE: Questions 1 – 75: Circle the “T” if the statement is TRUE or the “F” if it is FALSE.
T
F
1. Floral design involves a knowledge and understanding of floral design elements,
principles and techniques.
T
F
2. Skills in business, sales, and personnel management are not required for those
pursuing a career in the floral industry.
T
F
3. Professional or trade associations are special interest organizations who serve to
promote a positive image for the floral industry and provide training and education
for their members.
T
F
4. Professional florists’ associations are not a necessary part of the floral industry.
T
F
5. Designing with fresh-cut floral materials involves the use of chemical products.
T
F
6. Safety concerns are an important consideration when working in floral design and
the floriculture industry.
T
F
7. Ancient civilizations including Egyptians, Greeks, Romans, and the Flemish
influenced the art of floral design in their uses and arrangement of floral materials.
T
F
8. The cultures of the Egyptians, the Greeks and the Romans used flowers primarily
for religious and civic events to honor gods and heroes.
T
F
9. The Greeks arranged their floral decorations in upright cornucopias delivering them
as offerings and gifts.
T
F
10. During the Middle Ages, wreaths and garlands served as decoration and personal
adornment.
T
F
11. Many of the symbolic traditions associated with flowers began during the
Victorian Period.
T
F
12. Floral design was taught and recognized as a professional art during the Victorian
Period.
T
F
13. Form is the actual shape of an individual component of a composition.
T
F
14. Floral designers group flowers and foliages according to their shapes and forms.
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T
F
15. Line materials create the framework of a design while mass materials define the
focal area.
T
F
16. Before choosing specific flowers and foliage for a floral design, a designer must
consider the function and purpose of the material within the arrangement.
T
F
17. Curvilinear line is a line consisting of bends and arcs that flows in more than one
direction.
T
F
18. A perfect, complete flower consists of four basic parts: calyx, corolla, stamens, and
pistil.
T
F
19. During the many stages of the care and handling of cut flowers, proper treatments
are necessary to maintain the quality and longevity of the floral materials.
T
F
20. Every flower consists of four basic parts: calyx, corolla, stamen, and pistil.
T
F
21. Flower inflorescence is the arrangement of flowers on a stem.
T
F
22. Two basic classifications of foliage are simple and complex.
T
F
23. Temperature has a major effect on the transpiration and respiration rates of cut
floral materials.
T
F
24. Ethanol is a gas produced naturally by flowers, decaying plant materials, and
ripening fruit.
T
F
25. Moisture, balance, floral preservative availability, temperature, relative humidity,
ethylene, and microbial activity are factors important in maintaining the quality of
cut flower material.
T
F
26. Transpiration and respiration affect the vase life or longevity of cut floral
materials.
T
F
27. The botanical name is the scientific name of a plant or flower that consists of two
parts: the genus name and the species name.
T
F
28. A hydrating solution consists of a nitric acid solution that causes flowers to take up
water rapidly; thus reducing the stress of prolonged dehydration due to dry-pack
shipping and storage.
T
F
29. The cell process in which stored food reserves are converted into useful energy for
a plant is called respiration.
T
F
30. Transpiration is the process of plants losing water through the stomata in their
leaves.
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T
F
31. The process of holding flowers at room temperature to take up water and ensure
maximum turgidity is called care and handling.
T
F
32. Biocide is a chemical compound used as an additive in long-term floral
preservatives to prevent growth of bacteria, yeast, and molds in vase
water.
T
F
33. Acidifier is any substance (i.e., nitric acid) that lowers the pH of a solution and
thereby increases its acidity.
T
F
34. A controlled environment inside the floral cooler reduces transpiration, slows
respiration, and reduces ethylene gas production and its effects on the cut flowers.
T
F
35. The primary principles of design are guidelines that govern the organization of the
elements and materials in accordance with the laws of nature.
T
F
36. Balance, proportion, dominance, contrast, rhythm, and harmony are the primary
principles of design.
T
F
37. A symmetrically balanced arrangement has equal amounts of identical materials on
either side of an imaginary central vertical axis.
T
F
38. “Formal” balance is also referred to as asymmetrical balance.
T
F
39. The area of strong visual appeal and dominance in an arrangement is the focal area
or focal point.
T
F
40. The relationship in size and quantity between the parts within an arrangement is
scale.
T
F
41. Without Dominance, a lack of unity exists throughout the arrangement.
T
F
42. A contemporary design often features several focal areas.
T
F
43. Contrast in a floral arrangement adds visual weight through contradiction.
T
F
44. Rhythm uses form, line, color, and space to develop the sense of motion that leads
the eye to the focal area and throughout the design.
T
F
45. On the color wheel, complementary color schemes of red and green, or violet and
yellow, provide contrast, excitement, and interest.
T
F
46. Radiating lines originating from the focal point of an arrangement create a focal
area.
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T
F
47. Harmony is the carefully blending of textures, shapes, and colors in a floral
arrangement.
T
F
48. The foundation of design is the combination of the traditional elements of design
plus two additional contemporary design elements of pattern and size.
T
F
49. Line allows the eye to travel from one part of the design to another.
T
F
50. Unity in an arrangement occurs when most of the principles and elements blend
together.
T
F
51. Texture is the visual and tactile surface qualities of an object.
T
F
52. Form is the overall three-dimensional external shape of a design.
T
F
53. Pattern is the positive space with an arrangement.
T
F
54. Color is the reflection of light from a pigmented surface transmitted to the brain by
the eyes.
T
F
55. A hue is the descriptive name of a color.
T
F
56. Value is the lightness or darkness of a hue achieved by adding white, gray, or
brown.
T
F
57. The three primary colors are: red, yellow, and blue.
T
F
58. Secondary colors occur equal distance from each other on the color wheel.
T
F
59. An analogous color harmony consists of unrelated colors that are adjacent on the
color wheel.
T
F
60. Color creates moods and evokes emotions and may possibly be the most important
element in floral design.
T
F
61. Lighting has an effect on color expressions making it important when planning
weddings and evening events.
T
F
62. Selecting an appropriate container and using proper design mechanics are very
important in establishing a stable foundation for a floral arrangement.
T
F
63. The rule of proportion suggests that the height of an arrangement not exceed 1 ½
to 2 times the height of a tall container or 1 ½ times the width of a low container.
T
F
64. When preparing floral foam for an arrangement, force water into the foam for
quick saturation.
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T
F
65. Wire gauges are used to indicate the thickness or a wire. The larger the number,
the thicker the wire diameter.
T
F
66. Liquid floral adhesives are primarily used for silk and dried flower arrangements.
T
F
67. A floral knife is the most important tool used by a floral designer.
T
F
68. “Decorative botanicals” is the current term used in the floral industry to describe
non-fresh floral materials used to create long-lasting floral arrangements.
T
F
69. When constructing a hand-tied bouquet, the binding point is located between the
thumb and four fingers.
T
F
70. The elements and principles of design for arranging fresh cut flowers also apply to
corsage and boutonniere construction.
T
F
71. A spray or dip that slows the water loss from flowers is an anti-transpirant.
T
F
72. When pierced by wire, fresh-cut floral materials are not harmed.
T
F
73. Properly processed flowers with sturdy stems usually do not require wiring.
T
F
74. Christmas is the longest floral holiday, with Valentine the single busiest holiday.
T
F
75. The manager of the floral business is the key to keeping the business running
smoothly, efficiently and continually evaluating the operating efficiency of the
business.
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MATCHING: Questions 26 – 100: Match the terms in the right column with the descriptions in the
left column.
______ 76. Colorless, odorless gas that accelerates the
death of a flower
A. Focal Point
______ 77. Retail Florists must be knowledgeable of
customs and traditions during this event
B. pH
______ 78. After wiring personal flowers, this helps to
cover the mechanics
C. Spores
______ 79. A symbol that denotes the measure of acidity
or alkalinity of a substance
D. Analogous
______ 80. A collective term for all the flowers and
buds on a stem.
E. Funeral
______ 81. The name by which a plant is known
within a certain region or area
F. Contrast
______ 82. Reproductive cells generally on the back
of fern fronds
G. Common Name
______ 83. The physical and visual stability of a
floral arrangement
H. Ethylene
______ 84. Emphasis by means of difference
I. Unity
______ 85. Gives the design an appearance of
motion
J. Floral Tape
______ 86. The descriptive name of a color
K. Inflorescence
______ 87. Highly porous, cellular material used
as a stem support mechanic
L. Condition
______ 88. The place or area where all stems are
tied together
M. Balance
______ 89. The overall three-dimensional external
shape of a design
N. High Style Design
______ 90. Refers to the process of holding flowers
at room temperature to take up water
O. Hue
______ 91. An area of strong visual appeal in an
arrangement
P. Floral Foam
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______ 92. The cell process in which stored food
reserves are converted into useful energy
Q. Rhythm
______ 93. Provides the feeling that a design is a
single unit
R. Form
______ 94. An object added to a floral arrangement
to enhance its design
S. Stitching
______ 95. The dynamic language of design
T. Funeral
______ 96. The empty space between the flowers
and foliage in an arrangement
U. Respiration
______ 97. Technique for wiring foliages in a corsage
or boutonniere
V. Binding Point
______ 98. Retail florists must be knowledgeable of
customs and traditions during this event
______ 99. Color harmony consisting of related
colors that are adjacent on the color wheel
W. Negative Space
______ 100. Characterized by bold use of line, form,
color texture, and space
Y. Color
X. Accessory
This Knowledge Exam was developed by the Texas State Florist’s Association Education Committee in
cooperation with Instructional Materials Service, Texas A&M University, in partial fulfillment of Texas
Education Agency Educational Excellence Grant.
The Knowledge Exam was formatted by Erynne Treptow, graduate student, Department of Agricultural
Leadership, Education, and Communications, Texas A&M University.
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