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Floral Design Vocabulary
Terms in this set (63)
Floral material that has an "airy" look to create a finishing touch
the storage or shipment of flowers out of water
cutting flower stems properly and providing proper treatment of any stage of the distrubution process
supplies, methods and materials that designers use to place and hold flowers and foilage in an arrangement
sells floral goods and services to the consumer
the length of time cut flowers can stay in a vase before they die
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 recieved 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
Terracing and Layering
similar design techniques to place similar materials horizontally on top of each other
The Japanese art of the formal flower arrangement, characterized by their linear forms
number 3 ribbon is the appropriate size for a corsage bow. The appropriate guage of wire is 24-28 depending on the weight of the flower. Construct a corsage so it's as light weight as possible
Bent neck in flowers
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 parrallel or surface contoured insertions that create an 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
"Stair Step Manner" 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, Blue, and Yellow are primary colors
The relationship between the completed arrangement and its location
Two primary colors mixed with equal amount
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
Form is the geometric shape or line design that forms the outline of the flower arrangement
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
Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth
#28 wire is 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 a 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
Re-cutting stems 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
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 transpiration, slows down maturity and reduces microbial growth and development. An ideal temperature range to keep your refrigerator is at 38-40 degrees F
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