Certification Review

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Across
  1. 3. 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.
  2. 5. Describes the lightness or darkness of a hue.
  3. 6. FOWER A type of flower used to complete a design.
  4. 7. FLOWERS Are usually single stem with large rounded heads used inside or along the arrangement to fill in.
  5. 10. COLORS Red, yellow and blue are primary colors.
  6. 12. 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.
  7. 13. The brightness or darkness of a hue.
  8. 14. A purpose of foliage is to hide the mechanics in a flower arrangement.
  9. 16. ELEMENT The element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement.
  10. 17. DESIGN A formal, equilateral triangular design.
  11. 20. Form is the geometric shape or line design that forms the outline of the flower arrangement.
  12. 22. Adding white to a color lightens its tint.
  13. 23. 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.
  14. 25. METHOD Corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem.
  15. 26. 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.
  16. 28. 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.
  17. 29. The impression of the design being stable and self-supported.
  18. 30. DESIGN The design consists of several layers of materials, varying in size and texture to create a flowering effect.
Down
  1. 1. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations and chrysanthemums.
  2. 2. 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.
  3. 4. METHOD Corsage wiring technique in which the wire is shaped into a hairpin.
  4. 8. FLOWERS Primary or line flowers used in a design to establish the outline of the arrangement.
  5. 9. GROWTH Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth.
  6. 11. The relationship between the completed arrangement and its location.
  7. 15. DESIGN A triangular pattern with a strong “L-Line”.
  8. 18. The process in which cut flowers & foliages have been tested to extend their freshness.
  9. 19. COLORS Combination of equal amounts of primary color and adjacent secondary color.
  10. 21. DESIGNS Do not require a focal point.
  11. 24. 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.
  12. 27. COLORS Two primary colors combined in equal amounts. PROPORTION: The relationship between the flowers, foliage and container.