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Floral Flashcards

1
Q

Filler

A

Floral material that has an “airy” look to create the finishing touch

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2
Q

Dry pack

A

The storage or shipment of flowers out of water

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3
Q
  1. Processing
A

Cutting flowers stems properly and providing proper treatment at any stage of the distribution process

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4
Q
  1. Mechanics
A

Supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement

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5
Q
  1. Retail Florist
A

Sells floral goods and services to the consumer

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6
Q
  1. Vase Life
A

The length of useful life of cut floral materials after being received by the customer

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7
Q
  1. Bundling
A

Firmly wrapping or tying similar materials together to form a larger, individual unit

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8
Q
  1. Photosynthesis
A

The process of converting nutrients, water, carbon dioxide and sunlight into food for plants

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9
Q
  1. Light intensity
A

The level of light received on a plant surface

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10
Q
  1. Framing
A

A design technique in which branches of flowers are used around the perimeter of a floral arrangement to direct attention to the materials in the center of the arrangement

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11
Q
  1. Pillowing
A

The tight positioning of flower clusters at the base of an arrangement forming rounded hills

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12
Q

Terracing and Layering

A

Similar design techniques to place similar materials horizontally on top of each other

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13
Q
  1. Ikebana
A

The Japanese style of floral arrangements characterized by their linear forms.

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14
Q
  1. Corsages
A

Number 3 ribbon in the appropriate size for a corsage bow. The appropriate gauge of wire for corsage is number 24-28 depending on the weight of the flower. Construct a corsage so it is as light weight as possible

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15
Q

15 Bent Neck in flowers

A

Is due to the inability of water to enter the stem

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16
Q
  1. Pave arrangements
A

Flower arrangement heights should not vary in pave arrangements. The pave design is a technique characterized by parallel or surface contoured insertions that create a uniform are with little or no variation in depth

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17
Q
  1. Abstract designs
A

Contain more than one single focal point

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18
Q
  1. Vegetative Design
A

A feature of this style of design is the seasonal compatibility of the plant materials in the design

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19
Q
  1. Stair step design placement
A

Is the placement of cut material in a paralélele design in each group in order to create depth

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20
Q
  1. Waterfall Design
A

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

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21
Q
  1. Customer education
A

Florist must educate the customer in order to help them enjoy their flower to the fullest extent

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22
Q
  1. Processing flowers
A

Growers, wholesalers and retail florist must process their flowers

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23
Q
  1. Floral preservative
A

A chemical consisting of a mixture of ingredients that when added to water extends the base life of cut flowers by lowering the water ph

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24
Q
  1. Hydrating solution
A

A Citric acid solution that causes flowed to take up water rapidly to prevent dehydration after flowers being dry packed

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25
25. Respiration
Cell process in which stored food reserves are converted into useful energy for the plant
26
26. Transpirtation
The process of plants losing water through stomata in their leaves
27
27. Interpretive design
A combination of both natural and man made materials in an unnatural manner to create new images
28
28. Formal linear design
An asymmetrically balanced design of few materials usually placed in group that emphasis forms and likes
29
29. Parallel design
Design that consists of clusters or groups of flowers & foliage that strengthens the element of line which loves the eye through the arrangement
30
30. Line flowers
Used as primary flowers to establish the skeleton outline height or width of an arrangement
31
31. Form flowers
Used to create focal point with unusual and distinctive shapes
32
32. Mass flowers
Are usually single stem with large rounded heads used inside or along the arrangement to fill in
33
33. Cascade design
The design consists of several layers of materials, varying in size and texture to create a flowering effect
34
34. Focal point
The location within a design that attracts the most attention; the center of interest
35
35. Primary colors
Red yellow blue
36
36. Scale
The relationship between the completed arrangement and its location
37
37. Secondary colors
Two primary colors combined in equal amounts
38
38. Proportion
The relationship between the flowers foliage and container
39
38. Skeleton flowers
Primary of line flowers used in a design to establish the outline of the arrangement
40
40. Balance
The impression of the design being stable and self supported
41
41. Conditioning
The process in which cut flowers & foliages have been tested to extend their freshness
42
42. Piercing method
Corsage wiring technique in which the wire is inserted through the calyx and bent downward along the stem
43
43. Asymmetrical design
A triangular pattern with a strong L line
44
44. Symmetrical design
A formal, equilateral triangular design
45
45. Round designs
Do not require a focal point
46
46. Hook method
Wiring technique in which the wire is inserted through the flower and a small hook is formed on the wire before it is pulled back into the flowee
47
47. Harpin method
Corsage wiring technique in which the wire is shaped into a hairpin
48
48. Intermediate colors
Combination of equal amounts of primary color and adjacent secondary color
49
49. Filler flower
A type of flower used to complete a design
50
50. Wedding flowers
Brides bouquet, bridesmaid bouquet , corsages , boutonnières etc
51
51. Foliages
A purpose of foliage is to hide the mechanics in a flower arrangement
52
52. Line element
The element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement
53
53. Form
Form is the geometric shape or line design that forms the outline of the flower arrangement
54
54. Color
The color spectrum is made up of twelve major colors. Using color properly is just one important design element essential in creating a well-designed floral arrangement
55
55. Bacterial growth
Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
56
56. Wire
#28 wire is a finer wire than #16 gauge wire . #20 & #22 gauge wire is best suited to support roses. Carnations and chrysanthemum
57
58. Tone
The measure of color intensity when gray is added to a hue
58
57. Intensity
The brightness or darkness of a hue
59
59. Shade
A hue darkened by the addition of black forms a shade of the hue
60
60. Value
Describes the lightness of darkness of a hue
61
61. Tint
Adding white to a color lightens it’s tint
62
63. Refrigeration of fresh product
Refrigeration of fresh product with a combination of low temperature and high humidity helps slow down respiration, reduce water lost by transportation, slows down maturity and reduces microbial growth and development. An ideal temperature range to keep your refrigerator is at 38-40 degrees
63
62. Recutting stems
Recutting stems of fresh product helps prevent stem blockage, increase water uptake , maximize the freshness of the product and keeps the stems from sealing to the bottom of the container , if the cut is slanted
64
64. Ficus benjamina
Weeping fig
65
65.aglaonema
Chinese evergreen
66
Spathiphyllum
Peace lily
67
67. Aspidistra elatior
Cast iron plant
68
Dracaena fragans
Corn plant
69
Ficus elástica
Rubber plant
70
Dieffenbachia
Dumb cane

Floral (1 decks)

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