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floral desighn
| Term | Definition |
|---|---|
| filler | Floral material that has an "airy" look to create the finishing touch |
| dry pack | the storage or shipment of flowers out of water |
| processing | cutting flower stems properly and providing proper treatment ans any stage of the distribution process |
| mechanics | supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement |
| retail florist | sells floral goods and services to the consumer |
| vase life | the length of useful life of cut floral materials after being received by the customer |
| bundling | firmly wrapping or typing similar materials together to form a larger, individual unit. |
| Photosynthesis | the process of converting nutrients, water, carbon dioxide, and sunlight into food for plants. |
| light intensity | the level of light received on a plant surface, |
| framing | 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 |
| pillowing | the tight positioning of flower clusters at the base of an arrangement forming rounded hills |
| terracing and layering | similar design technique to place similar materials horizontal on top of each other |
| Ikebana | The Japanese style of floral arrangement characterised by their linear forms |
| Corsages | Number 3 ribbon in the appropriate size for a corsage bow. The appropriate gauge of wire for Corsage in number 24-28 depending on the weight of the flower. Construct a corsage so it is a light weight as possible |
| Bent neck in flower | Is due to the Inability of water to enter to enter the stem |
| Page arrangement | Flower arrangement height should not vary in pave arrangement. The pave design is a technique characterises by the parallel or surface contoured insertions that create a uniform area with little or no variation in depth |
| Abstract designs | Contains more that one single focal point |
| Vegetative design | A feature of this style of design is the seasonal compatibility capability for the plant material in the design |
| Stairstep manner design placement | Is the placement or cut material in a parallel design in each group in order to create depth |
| Waterfall design | Shorter stems of mass flowers provide a colour and focal point near the rim of the container |
| Customer education | Florist must educate the consumer in order to help them enjoy their flowers to the fullest extent |
| Processing flowers | Growers, wholesaler’s and retail florist must process their flowers. |
| Floral preservative | A chemical consist of a mixture of ingredients that when added to water extends the base life of cut flowers by lowering the water PH |
| Hydrating solution | A citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed |
| respiration | cell process in which stored food reserves are converted into useful energy |
| transpiration | the process of plants losing water through stomata in their leaves |
| interpretive design | a combination of both natural and man made materials in an unnatural manner to create new images. |
| formal- linear design | an asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines. |
| parallel design | design that consist of cluster or groups of flowers & foliage the strengthens the element of line of which moves the eye through the arrangemnt. |
| line flowers | used a primary flowers to establish the skeleton outline height or width of an arrangement |
| form flowers | used to create focal points with unusual and distinctive shapes |
| mass flowers | are usually single stem with large rounded heads used inside or along the arrangement to fill in |
| cascade design | the design consist of several layers of of material. varying in size and texture to create a flowering effect |
| focal point | the location within a design that attracts the most attention; the center of interest in a corsage the focal point in where the larges in placed |
| primary colors | red, yellow, and blue |
| scale | the relationship between the completed arrangement and its location |
| secondary colors | two primary colors combined in equal amounts |
| proportions | the relationship between the flowers, foliage and containers |
| skeleton flowers | primary or line flowers used in a design to establish the outline of the arrangement |
| balance | the impression of the design being stable and self- supported |
| conditioning | the process in which cut flowers and foliage have been tested to extend their freshness |
| piercing method | corsage wiring technique in which a wire is inserted throughout the calyx and bent downward along the stem. |
| asymmetrical design | a triangular pattern with a strong "l-line" |
| symmetrical design | a formal equilateral triangular design |
| round design | do not require a focal point |
| hook method | writing technique in which the wire is inserted throughout the flower and a small hook is formed in the wire before it is pulled back into the flower |
| hairpin method | corsage wiring technique in which the wire is shaped into a hairpin |
| intermediate colors | combination of equal amounts of primary color and adjacent secondary color |
| filler flower | a type of flower used to complete a design |
| wedding flowers | brides bouquet, bridesmaids bouquet, corsages, boutonnieres after flowers, pew flowers on the candelabra brides throw bouquets table decorations and on the wedding cake |
| foliage | a purpose of foliage is to hide the mechanics in a flower arrangement |
| line element | the element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement |
| form | forms the geometric shape or line design that forms the outline of the flower arrangement |
| color | the color spectrum is made up of twelve major colors. using color properly is just one important design element essential i creating a well designed floral arrangement. |
| bacterial growth | removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth |
| wire | #28 wire is a finer wire that #16 gauge wire. #20 and #22 gauge wire is best suited to support roses. carnations and chrysanthemums. |
| intensity | the brightness or darkness of a hue |
| tone | the measure of color intensity when gray is added to a hue |
| value | described the lightness or darkness of a hue |
| tint | adding white to a color lightens its tine |
| re-cutting stems | 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 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 ans reduces microbial growth and development. an ideal temperature rang to keep ypu |
Created by:
24ckott