The Storage or shipment of flowers out of water.

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

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

Sells floral goods and services to the consumer.

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

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

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

The level of light received on a plant surface.

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.

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

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

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

Number 3 ribbon is the appropriate size for this bow. Use wire number 24-28.

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

technique characterized by parallel or surface contoured insertions that create a uniform area with little or no variation in depth.

Contain more than one single focal point.

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

is the placement of cut material in a parallel design in each group in order to create depth.

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

Florists must educate the customer in order to

help them enjoy their flowers to the fullest extent.

Growers, Wholesalers and Retail Florist must do this to their flowers

Growers, Wholesalers and Retail Florist must do this to their 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.

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

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

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

A combination of both natural and man made materials in an unnatural manner to create new images.

An asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.

Design that consists of clusters or groups of flowers & foliage that strengthens the element of line which moves the eye through the arrangement.

used as primary flowers to establish the skeleton outline height or width of an arrangement.

used as primary flowers to establish the skeleton outline height or width of an arrangement.

Are usually single stem with large rounded heads used inside or along the arrangement to fill in.

The design consists of several layers of materials, varying in size and texture to create a flowering effect.

The location within a design that attracts the most attention; the center of interest.

Red, yellow and blue

The relationship between the completed arrangement and its location.

Two primary colors combined in equal amounts.

The relationship between the flowers, foliage and container.

Primary or line flowers used in a design to establish the outline of the arrangement.

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

The process in which cut flowers & foliages have been tested to extend their freshness.

Corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem.

A triangular pattern with a strong “L-Line”.

A formal, equilateral triangular design.

Do not require a focal point.

Wiring technique in which the wire is inserted through the flower and a small hook is formed in the wire before it is pulled back into the flower.

Corsage wiring technique in which the wire is shaped into a hairpin.

Combination of equal amounts of primary color and adjacent secondary color.

A type of flower used to complete a design.

Bride’s bouquet, Bridesmaid’s bouquet, Corsages, Boutonnieres, Alter flowers, Pew Flowers, on the candelabra, Bride’s Throw bouquet, table decorations and on the wedding cake.

used to hide the mechanics in a flower arrangement

the visual path the eye follows as it proceeds through the arrangement.

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

what is a hue?

Removing all foliage from the stem that is below the water level in an arrangement helps prevent

The brightness or darkness of a hue.

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

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

Describes the lightness or darkness of a hue.

Adding white to a color lightens its

helps prevent stem blockage, increase water uptake, maximize the freshness of the product and keeps the stem from sealing to the bottom of the container, if the cut is slanted.

low temperature and high humidity helps slow down respiration, reduce water lost by transpiration, slows down maturity and reduces microbial growth and development.

What is this

What is this?

What is this?

What is this?

What is this?

What is this?