Across
- 4. Corsage wiring technique in which the wire is shaped into a hairpin.
- 9. The measure of color intensity when gray is added to a hue.
- 10. Red, yellow and blue are primary colors.
- 12. #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations and chrysanthemums.
- 13. The brightness or darkness of a hue.
- 14. A type of flower used to complete a design.
- 15. 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.
- 18. 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.
- 20. The process in which cut flowers & foliages have been tested to extend their freshness.
- 22. 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.
- 25. Combination of equal amounts of primary color and adjacent secondary color.
- 26. The relationship between the completed arrangement and its location.
- 27. Corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem.
- 30. The design consists of several layers of materials, varying in size and texture to create a flowering effect.
- 31. 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.
- 32. Form is the geometric shape or line design that forms the outline of the flower arrangement.
Down
- 1. Two primary colors combined in equal amounts.
- 2. 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.
- 3. Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth.
- 5. The element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement.
- 6. The relationship between the flowers, foliage and container.
- 7. A purpose of foliage is to hide the mechanics in a flower arrangement.
- 8. Primary or line flowers used in a design to establish the outline of the arrangement.
- 11. A triangular pattern with a strong “L-Line”. SYMMETRICAL DESIGN: A formal, equilateral triangular design.
- 16. The impression of the design being stable and self-supported.
- 17. Used to create focal point with unusual and distinctive shapes.
- 19. Adding white to a color lightens its tint.
- 21. Do not require a focal point.
- 23. A hue darkened by the addition of black forms a shade of the hue.
- 24. Are usually single stem with large rounded heads used inside or along the arrangement to fill in.
- 28. 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.
- 29. Describes the lightness or darkness of a hue.