Flowers MCQ Multiple Choice Questions Answers - Page 15 | Quiz for Practice
Flowers MCQ Questions for Practice
211. Which of the following is not considered one of the general categories of nursery grown plants?
Correct Answer is: Ornamental ferns
212. Which of the following is not one of the broad categories of form?
Correct Answer is: symmetric
213. Which of the following is the primary reason for keeping flower buckets clean?
Correct Answer is: Prevent bacterial growth
214. Which of the following statements are true?
Correct Answer is: Neither answer is correct.
215. Which one of the four plants listed below originated in the Mediterranean region?
Correct Answer is: Mystus Communis
216. Which type of rose has multiple flowers on a single stem?
Correct Answer is: Floribunda
217. Who added dried flowers or grains to fresh floral designs?
Correct Answer is: Americans
218. Wire sizes most often used by florists vary from ....to .....................
Correct Answer is: 18-30
219. Without a day / night fluctuation of ....to ....degree F, orchids will grow plenty of healthy foliage, but may stubbornly refuse to flower.
Correct Answer is: 10 to 15
220. Xylem is only located in the roots and leaves.
Correct Answer is: False Statement
221. Yellow margins and necrotic edges, especially on lower leaves; leaves mat curl up or down; root tips may be necrotic are all symptoms of what type of toxicity?
Correct Answer is: Ammonium
222. You cannot change your poinsettia crop while it is growing based on the type of fertilizer you use.
Correct Answer is: False Statement
223. ................, or satin flower has been transformed from a unique and uncommon garden plant into a dependable cut flower for greenhouse and field production and for pot plant production.
Correct Answer is: Gladiolus
224. ................., commonly called...........throughout the trade, is the traditional filler flower for mixed bouquets and arrangements.
Correct Answer is: Gypsophila, gyp
225. .................., the primary pigment involved in the manufacture of food.
