Dracaena Fragans is the scientific name for...

Ficus Benjamina is the scientific name for...

Ficus Elastica is the scientific name for...

Dieffenbachia is the scientific name for...

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Identify the flower:

Identify the flower:

Identify the flower:

Identify the flower:

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Aglaonema is the scientific name for...

Spathiphyllum is the scientific name for...

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Identify:

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Floral Material that has an "airy" look to create the finishing touch.

The Storage or shipment of flowers out of water.

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

Sells floral goods and services to the customer.

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

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

Florists must educate the customer in order to help them enjoy their flowers to the fullest extent.

Growers, Wholesalers, and Retail Florists 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.

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

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

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.

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

#28 wire is a finer wire than #16.

#20 and ___ gauge wire is the best suited to support roses, carnations and chrysanthemums.

Re-cutting stems of fresh product helps prevent stem ________, increase water ____, maximize the ________ of the product & helps keep the stem from ____ to the bottom of the container if the cut is slanted.

Refrigeration of fresh product with a combination of ___ temperature and _____ humidity help slow down ______, reduce water lost by _____, slows down maturity and reduces microbial growth and development.

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.

Flower arrangement heights should not vary in these arrangements. This 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.

This design placement 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.

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.

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

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

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

A formal, equilateral triangular design.

Do not require a focal point.

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.

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

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

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

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

The level of light received on a plant surface.

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.

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.

Red, yellow and blue

Two primary colors combined in equal amounts

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

A type of flower used to complete a design.

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

Is made up of twelve major colors. Using color properly is just one important design element essential in creating a well-designed floral arrangement.

The relationship between the completed arrangement and its location.

The relationship between the flowers, foliage and container.

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

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.

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.

__________ is the storage or shipment of flowers out of water.

Layering and __________ are similar design techniques that place similar materials horizontally on top of each other.

__________ is the relationship between the completed arrangement and its location

One purpose of foliage is to hide the __________ in flower arrangement.

Cut floral materials benefit from floral preservatives that __________ the water PH.

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

#28 wire is a finer wire then #16-gauge wire. #20- and #22-gauge wire is best suited to support roses, carnations and chrysanthemums. 

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. 

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

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

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

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

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

Adding white to a color

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

A formal, equilateral triangular design. 

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

A hue darkened by the addition of black

Describes the lightness or darkness of a hue. 

Two primary colors combined in equal amounts. 

The relationship between the completed arrangement and its location. 

Do not require a focal point

Sells floral goods and services to the consumer.

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

With a combination of low temperature and high humidity, this process 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 

Doing this to 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. 

The relationship between the flowers, foliage and container. 

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

Growers, Wholesalers and Retail Florist must do what to their flowers?

Red, yellow and blue

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