Floral Design Certification Exam Guide 2024 with complete solution

Floral Design Certification Exam Guide 2024 with complete solution FILLER Floral Material that has an "airy" look to create the finishing touch. DRY PACK The storage or shipment of flowers out of water. PROCESSING Cutting stems and providing proper treatment at any stage of distribution process. MECHANICS Supplies, methods, and materials designers use to hold flowers and foliage in arrangements. RETAIL FLORIST Sells floral goods and services to the consumer. VASE LIFE The length of useful life of cut floral materials after being received by the customer BUNDLING Firmly wrapping similar materials together to create larger, individual unit PHOTOSYNTHESIS The process of converting nutrients, water, carbon, dioxide and sunlight into food for plants. LIGHT INTENSITY The level of light received on a plant surface. FRAMING Branches of flowers wrapped around perimeter of arrangement to direct attention to center of arrangement. PILLOWING Tight positioning of flower clusters at base of arrangement to create rounded hill. TERRACING AND LAYERING Similar design techniques to place similar materials horizontally on top of each other. IKEBANA The Japanese style of floral arrangements characterized by their linear forms. CORSAGES 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. BENT NECK IN FLOWERS Is due to the inability of water to enter the stem. PAVE ARRANGEMENTS Height does not vary; technique characterized by parallel or surface contoured insertions that create a uniform area with little or no variation in depth. ABSTRACT DESIGNS Contain more than one single focal point. VEGETATIVE DESIGN Seasonal compatibility of the plant materials in the design. "STAIR STEP MANNER" DESIGN PLACEMENT Placement of cut material in a parallel design in each group in order to create depth. WATERFALL DESIGN Shorter stems of mass flowers provide a color & focal point near the rim of the container. CUSTOMER EDUCATION Florists must educate the customer in order to help them enjoy their flowers to the fullest extent. PROCESSING FLOWERS Growers, Wholesalers and Retail Florist must process their flowers. FLORAL PRESERVATIVE A chemical that extends vase life of flower by lowering water PH. HYDRATING SOLUTION A Citric acid solution that causes flowers to take up water rapidly to prevent dehydration after flowers being dry packed. RESPIRATION Stored food reserves converted into energy for plants TRANSPIRATION Plants losing water through stomata in their leaves. INTERPRETIVE DESIGN Natural and man made materials combined in arrangement to create new images. FORMAL-LINEAR DESIGN An asymmetrically balanced design of few materials usually placed in groups that emphasize forms and lines PARALLEL DESIGN Design that consists of clusters or groups of flowers & foliage that strengthens the element of line which moves the eye through the arrangement. LINE FLOWERS Primary flowers that establish skeleton outline of arrangement FORM FLOWERS creates focal point MASS FLOWERS single stem with large rounded heads, used to fill in arrangement. CASCADE DESIGN The design consists of several layers of materials, varying in size and texture to create a flowering effect. FOCAL POINT Center of interest PRIMARY COLORS Red, yellow, blue SCALE Relationship between arrangement and location SECONDARY COLORS Primary colors combined PROPORTION The relationship between the flowers, foliage and container. SKELETON FLOWERS Line flowers that establish outline of arrangement BALANCE The impression of the design being stable and self supported. CONDITIONING The process in which cut flowers & foliages have been tested to extend their freshness PIERCING METHOD Corsage wiring technique in which a wire is inserted through the calyx and bent downward along the stem. ASYMMETRICAL DESIGN A triangular pattern with a strong "L-Line" SYMMETRICAL DESIGN A formal, equilateral triangular design ROUND DESIGNS Do not require a focal point HOOK 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. HAIRPIN METHOD Corsage wiring technique in which the wire is shaped into a hairpin. INTERMEDIATE COLORS Combination of equal amounts of primary color and adjacent secondary color. FILLER FLOWER A type of flower used to complete a design. WEDDING 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. FOLIAGES hide the mechanics in a flower arrangement. LINE ELEMENT The element of the line in a floral arrangement is the visual path the eye follows as it proceeds through the arrangement FORM Form is the geometric shape or line design that forms the outline of the flower arrangement COLOR 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. BACTERIAL GROWTH Removing all foliage from the stem that is below the water level in an arrangement helps prevent bacterial growth. WIRE #28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is best suited to support roses, carnations and chrysanthemums INTENSITY The brightness or darkness of a hue TONE 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. VALUE Describes the lightness or darkness of a hue TINT Adding white to a color lightens its tint RE-CUTTING 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. REFRIGERATION 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