Ballet Test Review

1. 1. Explain a coupe fondue:

• The foot is placed at a 45° angle at the base of the ankle usually behind as the standing leg pliés simultaneously

• The foot slices to a coupe position and the weight transfers to the standing leg, which then pliés after

• The foot is pointed and the leg turned out at the base of the ankle of a standing leg in plié

2. 2. What type of friction do you use in a degage?

• Disengaging friction from the floor

• Objectional contact friction

• Working friction

3. 3. What is a sissone?

• A jump from two feet landing on one foot, the other coming into a closed position with heels pressed into the floor

• A jump from two feet springing forward to one foot and closing in a plié with heels pressed into the floor

• A jump that transitions from two feet to one foot and closes with heels pressed into the floor

4. 4. Explain an echappe entre che ca:

• A jump that begins in a closed fifth position and beats back front to open to a plié

• A jump that beats back front, weaving the feet and escaping to a second plié

• A jump escaping from two feet to open feet beating back front and closing in a plié

5. 5. What is encloche?

• The part of the bell that swings

• A brush of the foot through the floor passing through first whilst must maintaining balance on the standing leg

• A tendu or degage that brushes through first and goes both front and back

6. 6. How do you sustain a devlepé?

• To make sure the leg is turned out in passé, and once you unfold the leg, you use your inner thigh to increase the height of the leg, also using your standing leg, your core, and your quad

• To use the muscles in your leg as you unfold it from a turned out passé position, using your hip flexors to bring the leg up higher, while maintaining balance by using your core and muscles in your standing leg

• To start in a turned out passé and extend the leg as high as possible, increasing the leg height with quad strength, as well as using your core and turnout

7. 7. What is port de bras?

• The enriching movement of arms during a ballet combination

• Movement of the upper body that enhances the quality of your work

• Embellished movement with your head and arms changing positions

8. 8. Explain a degage:

• When the foot goes through a tendu position that lifts up off the floor, returning to a closed position

• When the foot pushes through the floor to a full point 2 or 3 inches off the floor, returning to a closed position.

• When the foot uses friction to leave the floor and go into a pointed position, returning to a closed position.

10. 10. Explain an assemble:

• Brushing one foot through the floor into the air, letting the other foot join it and landing in a closed position

• Brushing the foot through the floor and joining the feet midair and landing in a plié

• Brushing both feet through the floor and meeting in midair, landing on one foot before bringing in the other

11. 11. What timing is a waltz step and what does that mean in a four count?

• 3/4 timing, which means you do 3 steps for every 4 counts

• 3/4 timing, which means you do 3 steps for every 3 counts

• 4/4 timing, which means you do 3 steps for every 4 counts