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 a corsage bow. The appropriate

gauge of wire for corsages is number 24- 28 depending on the weight of the flower.

Construct a corsage so it is as light-weight as possible.

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

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 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 process 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 to create focal point with unusual and distinctive shapes.

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. In a corsage, the focal point is where the largest flower is placed.

Red, yellow and blue are

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.

A purpose of foliage is to hide the mechanics in a flower arrangement.

The element of the line in a floral arrangement is 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.

made up of twelve major colors. Using color properly is

just one important design element essential in creating a well-designed floral

arrangement.

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

in an arrangement helps prevent bacterial growth.

a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited

to support roses, carnations and chrysanthemums.

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 tint.

of fresh product 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.

of fresh product with a combination of

low temperature and high humidity helps slow down respiration, reduce water lost by

transpiration, slows down maturity and reduces microbial growth and development. An

ideal temperature range to keep your refrigerator is at 38-40 degrees

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