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floral #2
| Term | Definition |
|---|---|
| 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 | Usually a 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 and 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 | Designs that are round 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 an 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 | One 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 | This is the geometric shape or line design that forms the outline of the flower arrangement |
| Color | The color spectrum is made up of 12 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 | Remember that #28 gauge wire is a finer (thinner) wire than #16 wire. Also note that #20 and #22 gauge wire are 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 adding black forms a shade of the hue |
| Value | This term 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 |
| Refrigeration of Fresh Product | Refrigerating fresh product with a combination of low temperature and high humidity helps slow down respiration, reduce water lost by transpiration, slow down maturity and reduce microbial growth and development. An ideal temperature range is 38-40 |
Created by:
a.amokeoja