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Senior Year > Exam 1 Floral > Flashcards

Exam 1 Floral Flashcards

1
Q

Elements of Design are…

A

basic visual qualities- line, form, shape….. etc.

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2
Q

Line

A

a visual path the eye follows to produce motion (should not have an interruption)

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3
Q

Form

A

shape or contour

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4
Q

Space

A

areas in the around the individual components

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5
Q

Texture

A

The surface quality of materials as perceived by sight or touch (smooth, velvety..)

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6
Q

Fragrance

A

sense of smell

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7
Q

Pattern

A

repeated combinations (in the design or the flower itself)

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8
Q

Size

A

the measurement of the amount of space the arrangement occupies

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9
Q

Color

A

reflected light

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10
Q

Actual line

A

real lines that lead the eye through the composition such as curving branches, flowers, accessories, or containers

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11
Q

Implied Lines

A

created by a series of repetitive elements

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12
Q

Sequential placements

A

a design technique that causes our eyes to connect similar flowers as a dot-to-dot pathway that adds diversity to the lines present

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13
Q

Types of lines

A

straight, curved, horizontal, or verticle

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14
Q

Lines can evoke…..

A

emotions, movement, balance, and express mood and theme

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15
Q

Skeletal lines

A

the first few stems of foliage or flower placements in an arrangement that create a framework or outline for a design.

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16
Q

Line flowers

A

tall, erect, spikes of blooms, some have florets along the stem. They are used “out” to establish pattern framework, proportion, or the skeleton of the design

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17
Q

Mass flowers

A

single stems with one solid head, they are usually placed toward the focal point within the framework of linear materials adding volume to the design

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18
Q

Form flowers

A

have distinctive shapes, their values lie in their characteristics form, need to have space to shine if they are the attraction. They are great alone, they compete with other shapes for attention and are used at the focal point.

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19
Q

Filler flowers

A

multibranched or feathery and used to fill in arrangements. They follow the pattern set by the main flower, are less important, and leave the main blossoms to be emphasized

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20
Q

Types of Design forms

A

Round
triangle
square
linear

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21
Q

What color is the morning

A

cool

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22
Q

What color is mid day

A

white

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23
Q

What color is dusk

A

warm

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24
Q

The human eye can detect over ________ colors

A

1 million

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25
Q

Secondary colors

A

orange, violet, and green

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26
Q

Primary colors

A

Red, Yellow, Blue

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27
Q

Tertiary Colors

A

Primary+ secondary (yellow-orange)

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28
Q

Hue

A

a particular color (another name for color)

29
Q

Chroma

A

pure hue undiluted with white or black (intensity/saturation)

30
Q

Color Value

A

lightness or darkness of a hue

31
Q

analogous

A

color scheme of 2-4 hues next to each other on the color wheel

32
Q

Color scheme/ color harmonies

A

monochromatic, analogous, complementary, triadic, polychromatic

33
Q

complementary

A

colors across from each other on the color wheel

34
Q

triadic

A

any color with three spaces between each one (primaries OR secondaries) equal distances on the color wheel

35
Q

polychromatic

A

rainbow (5 or more hues) color scheme

36
Q

Neutral/ Achromatic colors

A

black, white, gray

37
Q

Tint

A

color + white

38
Q

Tone

A

Color + gray

39
Q

Shade

A

color + black

40
Q

move forward in the design

A

warm colors

41
Q

take up the background and recede including black

A

cool colors

42
Q

Form and texture are better seen in_______

A

black and white because you are not distracted by the color

43
Q

Split compliments

A

two hues that are adjacent to the complement (yellow, red-violet, and blue-violet)

44
Q

Physical texture

A

tactile specific surface quality, if touched rough smooth, slick….

45
Q

Visual texture

A

overall appearance based on past tactile experiences

46
Q

Positive space is

A

occupied

47
Q

Negative space is

A

unoccupied

48
Q

Size

A

the physical dimension of a line, form, or space. Typically integrated with all the other elements and principles of design

49
Q

Pattern

A

repeated combination of line, form, space, color, or texture

50
Q

Factors Affecting Keeping
Quality

A

Production
Transpiration
Floral Food
Temperature
Humidity
Ethylene
Microbial Activity

51
Q

Production

A

Genetics
Environmental
Management

52
Q

Authors of the textbook

A

Benz Johnson and McKinley

53
Q

Transpiration

A

Water/vapor loss

54
Q

Stoma are

A

on the bottom on the leaf and the passage of vapor and chemicals out of the plant

55
Q

Influences of vapor leaving the plant

A

Availability of water, temperature, humidity, air movement

56
Q

Floral food contains

A

sugar, bio-inhibitor, acidifier (pH)

57
Q

Floral food amounts

A

Matter

58
Q

The cooler should always be set to

A

40º

59
Q

Higher humidity does what to transpiration

A

lowers it

60
Q

Ethylene

A

naturally occurring gas that accelerates aging from veggies and other plants

61
Q

Microbial activity ________ water uptake

A

blocks

62
Q

Pretreatments

A

processes used prior to and in conjunction with floral food ex: ethylene inhibitors

63
Q

glue for on flowers

A

Fitz glue

64
Q

30 vs 5 ribbon

A

30 ribbon is thicker

65
Q

floral foam is made with

A

formadehyde

66
Q

candle sticks hold

A

tall stems

67
Q

water picks

A

little water tubes for sensitive flowers

68
Q

Frogs

A

metal, foam, cage, or glass which impale the bottom of stems for arrangements

Senior Year (4 decks)

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