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Floral Design Floral Certification Review > Certification Review > Flashcards

Certification Review Flashcards

1
Q

Tint

A

Adding white to a color

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2
Q

Value

A

Describes lightness or darkness of a hue

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3
Q

Re-cutting stems

A

Helps prevent stem blockage, increase water uptake, maximize the freshness and keeps stem from sealing

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4
Q

Refrigeration of fresh product

A

Helps slow respiration, reduce water lost of transpiration, slows down maturity

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5
Q

Shade

A

Hue darkened by addition of black forms a shade of hue

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6
Q

Skeleton flowers

A

Line flowers used in a design to establish outline of arrangement

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7
Q

Balance

A

Impression of design being stable and self-supported

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8
Q

Conditioning

A

Process where cut flowers used in a design to establish outline of arrangement

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9
Q

Piercing method

A

Wire inserted through calyx and bent downward along stem

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10
Q

Asymmetrical design

A

Triangular design with strong “L line”

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11
Q

Symmetrical design

A

Formal, equilateral triangular design

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12
Q

Round design

A

Do not require focal point

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13
Q

Hook method

A

Small hook is formed before inserted into flower

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14
Q

Hairpin method

A

Corsage wiring technique in which wire shaped into hairpin

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15
Q

Intermediate colors

A

Combination of primary and secondary

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16
Q

Filler flower

A

Flowers used to complete a design

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17
Q

Wedding flowers

A

Brides bouquet, bridesmaid bouquet, corsage & boutonnières, alter flowers, pew flowers,brides throw bouquet, table decorations, wedding cake

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18
Q

Foliage’s

A

Hides mechanics

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19
Q

Line elements

A

Visual path eye follows as it proceeds through arrangement

20
Q

Form

A

Geometric shape or line design forms outline of arrangement

21
Q

Color

A

12 major colors, color is very important

22
Q

Bacterial growth

A

Removing foliage from stem below water level in arrangement

23
Q

Wire

A

28 is finer than #16, #20 & #22 best suited to support roses, carnations, and chrysanthemums

24
Q

Intensity

A

Brightness or darkness of hue

25
Q

Tone

A

Measure of color intensity when gray is added to a hue

26
Q

Proportion

A

Relationship between flowers, foliage, and container

27
Q

Secondary colors

A

Primary colors equally combined

28
Q

Scale

A

Relationship between completed arrangement and its location

29
Q

Primary colors

A

Red, yellow, blue

30
Q

Focal point

A

Location that attracts most attention

31
Q

Cascade design

A

Design consists of several layers of materials, varying in size and texture

32
Q

Mass flowers

A

Usually single stem with large rounded heads used inside or along arrangements

33
Q

Form flowers

A

Used to create focal point with unusual and distinctive shapes

34
Q

Line flowers

A

Establish skeletal outline height or width

35
Q

Parallel design

A

Design that consists of groups of flowers and foliage that strengthens element of line

36
Q

Formal-linear design

A

Asymmetrical balanced design of few materials usually placed in groups emphasizing form and line

37
Q

Interpretive design

A

Combination of both natural and man made materials in unnatural manner to create new images

38
Q

Transpiration

A

Process where plants lose water through stomata in leaves

39
Q

Respiration

A

Cell process where food reserves are converted into useful energy

40
Q

Hydrating solution

A

Citric acid solution that causes flowers to take up water rapidly

41
Q

Floral preservative

A

Chemical added to water to extend vase life

42
Q

Processing flowers

A

Growers, wholesalers, and retail florist must process their flowers

43
Q

Customer education

A

Florists educate customers so they can appreciate their flowers to the fullest extent

44
Q

Waterfall design

A

Shorter stems of mass flowers provide a color focal point near the rim of container

45
Q

Design placement

A

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

Floral Design Floral Certification Review (1 decks)

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