TSFA Knowledge Based Review

Match the following:

• Form

• The element of the line in a floral arrangement is the visual path the eye

  follows as it proceeds through the arrangement.

• Line Element

• Form is the geometric shape or line design that forms the outline of the flower arrangement.

• Filler

• Floral Material that has an “airy” look to create the finishing touch.

• Balance

• The impression of the design being stable and self-supported

• Focal Point

• The location within a design that attracts the most attention; the center of interest. In a corsage, the focal point is where the largest flower is placed.

Match the following:

• Value

• The relationship between the completed arrangement and its location.

• Color

• There are 12 of these. This is one important design element essential in creating a well-design floral arrangement.

• Scale

• The brightness or darkness of a hue.

• Proportion

• Describes the lightness or darkness of a hue.

• Intensity

•  The relationship between the flowers, foliage and container.

Match the following:

• Primary Colors

• Two primary colors combined in equal amounts.

• Secondary Colors

• Red, yellow and blue

• Intermediate Colors

• Combination of equal amounts of primary color and adjacent

  secondary color.

Match the following

• Tint

• A hue darkened by the addition of black forms a shade of the hue.

• Tone

• Adding white to a color lightens its tint.

• Shade

• The measure of color intensity when gray is added to a hue.

Match the following

• Customer Education

• Florists must educate the customer in order to help them enjoy

  their flowers to the fullest extent.

• #20 & #22

• Supplies, methods and materials that designers use to place and hold

  flowers and foliage in an arrangement.

• Retail Florist

• is best suited to support roses, carnations and chrysanthemums

• Mechanics

• Sells floral goods and services to the consumer.

• Wire

• #28 wire is a finer wire than #16

Match the following:

• Respiration

• Cell process in which stored food reserves are converted into useful energy for the plant.

• Photosynthesis

• The process of plants losing water through stomata in their leaves.

• Light Intensity

• The level of light received on a plant surface.

• Bent Neck in Flowers

• Is due to the inability of water to enter the stem.

• Transpiration

• The process of converting nutrients, water, carbon, dioxide and sunlight

  into food for plants.

Match the following:

• Bacterial Growth

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

• Processing

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

• Dry Pack

• The Storage or shipment of flowers out of water.

• Vase Life

• Removing all foliage from the stem that is below the water level

  in an arrangement helps prevent

• Bundling

• Cutting flowers stems properly and providing proper treatment at any

  stage of the distribution process.

Match the following:

• Conditioning

• A Citric acid solution that causes flowers to take up water rapidly

  to prevent dehydration after flowers being dry packed.

• Hydrating Solution

• The process in which cut flowers & foliages have been tested to

  extend their freshness.

• Processing Flowers

• A chemical consisting of a mixture of ingredients that when added to water extends the vase life of cut flowers by lowering the water PH.

• Floral Preservative

• Growers, Wholesalers and Retail Florist must do this

Match the following:

• Re-Cutting Stems

• helps prevent stem blockage

• Re-Cutting Stems

• increase water uptake

• Refrigeration of Fresh Product

• helps slow down respiration

• Refrigeration of Fresh Product

• reduce water lost by transpiration

Matching the following:

• Refrigeration of Fresh Product

• keeps the stem from sealing to the bottom of the container

• Re-Cutting Stems

• maximize the freshness of the product

• Re-Cutting Stems

• reduces microbial growth and development

• Refrigeration of Fresh Product

• slows down maturity