Fill in the blank:

1.____Guage__- Number 3 ribbon is the appropriate size for a corsage bow. The appropriate
gauge of wire for corsages is number 24- 28 depending on weight of the flower. Construct a
corsage so it is as light weight as possible.
2. Why do we use florist wire? Prevent flower heads from_welting __,Replace flower stems on
corsages so the corsage stem is not bulky, and Add accessories to __and arrangements

3. Wire is sold in _________________

4._____________________Corsage wiring technique in which a wire is inserted through the calyx and
bent downward along the stem.

5. ____________________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.

6. Wires are coated with ___________________ to help prevent rusting and the color makes it less
noticeable in the design

7. ___________________Corsage wiring technique in which the wire is shaped into a hairpin.

8. Florist wire comes in various ____________ and __________ called gauges

9. Wire sizes range from ___________, to____________

10. The LARGER the number the ______________ the wire!

11. The most common gauge is ______________

12. Select the___________________ smallest wire that will support the flower and still hold it in
place

13. Don’t use too much _____________wire or it will detract from the arrangement—remember
Rule #1

14. What are the 3 Main Methods of wiring?

_________________,_________________,_________________

15. Often used when wiring flowers for _______________ _____________.vase arrangements

16. Hook Method is used on _______________flat-headed flowers such as ____________daisies,

______________asters, _______________________chrysanthemums

17. Piercing Method is only used if the flower is going into a ________________corsage or the
____________stem will not be visible

18.________________used primarily to establish the skeleton outline height or width of an

arrangement.
19. Describes the lightness or darkness of a hue is _________________
20. _______________are usually single stem with large rounded heads used inside or along the
arrangement to fill in.
21. A hue darkened by the addition of black forms a shade of the hue is _________________
22. The measure of color intensity when gray is added to a hue is ________________
23. Adding white to a color lightens its tint is_____________
24. _________________ are floral material that has an “airy” look to create the finishing touch
and a type pf flower used to complete a design.
25. ___________________are used to create focal point with unusual and distinctive shapes.
26. __________________The Japanese style of floral arrangements characterized by their linear
forms.
27. Red, yellow and blue are ____________colors.
28. Two primary colors combined in equal amounts._____________________
29. _______________ is 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.
30. _____________________ The brightness or darkness of a hue.
31.__________________- recutting stems of fresh product helps prevent stems blockage,
increases water uptake, maximizes the freshness of the product and keeps the stems from sealing
to the bottom of the container, if the cut is slanted.
32. ________________________-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
33.________________-Florist must educate the customer in order to help them enjoy their
flowers to the fullest.
34. __________________________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 ____________-_____________ degree
35._____________________the length of useful life of cut floral materials after being received
by the customer
36._____________________- the process in which cut flowers and foliage have been tested to
extend their freshness.
37.___________________-removing all foliage from stems that would be below the water level
in an arrangement helps prevent bacterial growth
38.______________________- Cutting flowers stems properly and providing proper treatment at
any stage of the distribution process.
39.__________________-the storage of shipment of flowers out of water
40.___________________________________- Citric acid solution that causes flowers to take
up water rapidly to prevent dehydration after flowers being dry packed.
41. _______________ the process of plants losing water through stomata in their leaves
42. ___________________Cell process in which stored food reserves are converted into useful
energy for the plant.
43. _______________#28 wire is a finer wire than #16 gauge wire. #20 and #22 gauge wire is
best suited to support roses, carnations and chrysamthemums.