Across
- 5. Floral Material that has an “airy” look to create the finishing touch.
- 7. Cell process in which stored food reserves are converted into useful energy for the plant.
- 10. The length of useful life of cut floral materials after being received by the customer.
- 11. Growers, Wholesalers and Retail Florist must process their flowers.
- 12. The Storage or shipment of flowers out of water.
- 13. Similar design techniques to place similar materials horizontally on top of each other.
- 15. due to the inability of water to enter the stem.
- 18. A combination of both natural and man made materials in an unnatural manner to create new images.
- 21. the placement of cut material in a parallel design in each group in order to create depth.
- 22. Shorter stems of mass flowers provide a color & focal point near the rim of the container.
- 23. Contain more than one single focal point.
- 24. 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.
- 25. Cutting flowers stems properly and providing proper treatment at any stage of the distribution process.
- 26. The level of light received on a plant surface.
- 27. Firmly wrapping or tying similar materials together to form a larger, individual unit.
- 28. 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.
- 29. Sells floral goods and services to the consumer.
- 30. Supplies, methods and materials that designers use to place and hold flowers and foliage in an arrangement.
Down
- 1. 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.
- 2. Florists must educate the customer in order to help them enjoy their flowers to the fullest extent.
- 3. The process of converting nutrients, water, carbon, dioxide and sunlight into food for plants.
- 4. The Japanese style of floral arrangements characterized by their linear forms.
- 6. 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.
- 8. An asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines.
- 9. A feature of this style of design is the seasonal compatibility of the plant materials in the design.
- 14. A Citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed.
- 16. used as primary flowers to establish the skeleton outline height or width of an arrangement.
- 17. The process of plants losing water through stomata in their leaves.
- 19. Design that consists of clusters or groups of flowers & foliage that strengthens the element of line which moves the eye through the arrangement.
- 20. The tight positioning of flower clusters at the base of an arrangement forming rounded hills.