Certification Review

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