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TSFA Vocab

TermDefinition
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 flowers stems properly and providing proper treatment at 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 tying 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 techniques to place similar materials horizontally on top of each other
Ikebana The Japanese style of floral arrangements characterized by their linear forms
Corsages 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
Bent Neck in Flowers Is due to the inability of water to enter the stem
Pave Arrangements 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
Abstract Designs Contain more than one single focal point
Vegetative Design A feature of this style of design is the seasonal compatibility of the plant materials in the design
"Stair Step Manner" Design Placement is the placement of cut material in a parallel design in each group in order to create depth
Waterfall Design Shorter stems of mass flowers provide a color & focal point near the rim of the container
Customer Education Florists must educate the customer in order to help them enjoy their flowers to the fullest extent
Processing Flowers Growers, Wholesalers and Retail Florist must process their flowers
Floral Preservative 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
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 for the plant
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 consists of clusters or groups of flowers & foliage that strengthens the element of line which moves the eye through the arrangement
Line Flowers used as primary flowers to establish the skeleton outline height or width of an arrangement
Form Flowers Used to create focal point 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 consists of several layers of materials, 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 is where the largest flower is placed
Primary Colors Red, yellow and blue are primary colors
Scale The relationship between the completed arrangement and its location
Secondary Colors Two primary colors combined in equal amounts
Proportion The relationship between the flowers, foliage and container
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 & foliages have been tested to extend their freshness
Piercing Method Corsage wiring technique in which a wire is inserted through 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 Designs Do not require a focal point
Hook Method 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
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 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
Foliages 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 Form is 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 in 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 than #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
Shade A hue darkened by the addition of black forms a shade of the hue
Value Describes the lightness or darkness of a hue
Tint Adding white to a color lightens its tint
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 to the bottom of the container, if the cut is slanted
Refridgeration of Fresh Product The 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. Ideal temperature range is at 38-40 degrees
Created by: mschulze
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