TSFA Vocab
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Filler | show 🗑
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Dry Pack | show 🗑
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show | Cutting flowers stems properly and providing proper treatment at any stage of the distribution process
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show | Supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement
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show | Sells floral goods and services to the consumer
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Vase Life | show 🗑
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show | Firmly wrapping or tying similar materials together to form a larger, individual unit
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Photosynthesis | show 🗑
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show | The level of light received on a plant surface
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show | 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
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show | The tight positioning of flower clusters at the base of an arrangement forming rounded hills
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Terracing and Layering | show 🗑
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show | The Japanese style of floral arrangements characterized by their linear forms
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Corsages | show 🗑
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Bent Neck in Flowers | show 🗑
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Pave Arrangements | show 🗑
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show | Contain more than one single focal point
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show | A feature of this style of design is the seasonal compatibility of the plant materials in the design
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"Stair Step Manner" Design Placement | show 🗑
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Waterfall Design | show 🗑
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show | Florists must educate the customer in order to help them enjoy their flowers to the fullest extent
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Processing Flowers | show 🗑
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Floral Preservative | show 🗑
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Hydrating Solution | show 🗑
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show | Cell process in which stored food reserves are converted into useful energy for the plant
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Transpiration | show 🗑
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show | A combination of both natural and man made materials in an unnatural manner to create new images
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Formal-Linear Design | show 🗑
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Parallel Design | show 🗑
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show | used as primary flowers to establish the skeleton outline height or width of an arrangement
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show | Used to create focal point with Unusual and distinctive shapes
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show | Are usually single stem with large rounded heads used inside or along the arrangement to fill in
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show | The design consists of several layers of materials, varying in size and texture to create a flowering effect
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Focal Point | show 🗑
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show | Red, yellow and blue are primary colors
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show | The relationship between the completed arrangement and its location
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show | Two primary colors combined in equal amounts
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Proportion | show 🗑
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show | Primary or line flowers used in a design to establish the outline of the arrangement
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Balance | show 🗑
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Conditioning | show 🗑
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show | Corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem
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show | A triangular pattern with a strong "L-line"
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Symmetrical Design | show 🗑
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show | Do not require a focal point
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show | 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
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show | Corsage wiring technique in which the wire is shaped into a hairpin
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show | Combination of equal amounts of primary color and adjacent secondary color
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Filler Flower | show 🗑
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Wedding Flowers | show 🗑
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show | A purpose of foliage is to hide the mechanics in a flower arrangement
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Line Element | show 🗑
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show | Form is the geometric shape or line design that forms the outline of the flower arrangement
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show | 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
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Bacterial Growth | show 🗑
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show | #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations and chrysanthemums
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show | The brightness or darkness of a hue
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show | The measure of color intensity when gray is added to a hue
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Shade | show 🗑
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show | Describes the lightness or darkness of a hue
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Tint | show 🗑
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show | 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
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show | 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
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