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Ballet Test Review

Total questions: 22

Worksheet time: 19mins

Name
Class
Date
1.
  1. 1. Explain a coupe fondue:

a)

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

b)

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

c)

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

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

a)

Disengaging friction from the floor

b)

Objectional contact friction

c)

Working friction

3.
  1. 3. What is a sissone?

a)

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

b)

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

c)

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

4.
  1. 4. Explain an echappe entre che ca:

a)

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

b)

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

c)

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

5.
  1. 5. What is encloche?

a)

The part of the bell that swings

b)

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

c)

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

6.
  1. 6. How do you sustain a devlepé?

a)

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

b)

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

c)

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.
  1. 7. What is port de bras?

a)

The enriching movement of arms during a ballet combination

b)

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

c)

Embellished movement with your head and arms changing positions

8.
  1. 8. Explain a degage:

a)

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

b)

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

c)

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

9.
  1. 10. Explain an assemble:

a)

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

b)

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

c)

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

10.
  1. 11. What timing is a waltz step and what does that mean in a four count?

a)

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

b)

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

c)

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

11.
  1. 12. Explain a pas de chat:

a)

A jump that transitions from one foot to another through passés, beginning and ending in a closed fifth position

b)

Through the floor, the legs draw up into passé one after another, shifting weight to the other leg before landing in a turned out position

c)

Using the back foot you draw into a passé, jumping and changing weight to the other leg, then drawing the other leg in passé and closing in a plié.

12.
  1. 14. What is a brise?

a)

A floating beat on the shin, then beating behind that same leg and landing on it in a fondue whilst switching legs

b)

A broken step

c)

A traveling beat starting with the front foot in a tendu, transitioning the weight to that foot and jumping off of it to beat front and back with the other leg

13.
  1. 15. Name two types of allegro exercises:

a)

Rond de jambe

b)

Devlepé

c)

Entre cha ca

d)

Battement

e)

Leap

14.
  1. 16. What is a rond de jambe?

a)

It is a half circle of the leg and can travel en dehor or en dedan, keeping the toes on the floor at all times

b)

It is a circle of a stretched and pointed leg, which travels either devant to derrière or derrière to devant

c)

It is a half circle of the leg that travels from front to back, ensuring the foot is pointed and the working leg remains straight

15.
  1. 17. Explain a fouetté:

a)

It is a whipping of the leg from a straight leg to a turned out passé, which connects to the standing leg during the turn

b)

It is a quarter circle of the leg whipping en dehor and taking the leg to a connected passé during the turn

c)

It is a half circle of the leg that whips to a passé en lair and attaches to the leg during the turn

16.
  1. 19. What does echappé mean?

a)

To exit from a closed position to an open one

b)

To escape from two joined feet to second

c)

To do a jump going from fifth to second

17.
  1. 21. Explain an adage:

a)

A series of slow elongated steps that are usually leg extensions that are held for a long time

b)

A shortened version of adagio, slow and continuous movement of the legs and arms

c)

A combination that consists of devlepés, ponches, port de bras, and other slow steps

18.
  1. 22. What is a glissade?

a)

A glide that pushes your foot through the floor, starting with weight on one foot and ending with weight on the other

b)

A glide shifting your weight from one foot to the other and pushing your foot through the floor and finishing in a closed position

c)

A glide which begins and ends in a closed position, pushing your foot through the floor

19.
  1. 23. What is a grande battement?

a)

A big beat

b)

A big, lifted brush through the floor

c)

A big kick in the air

20.
  1. 24. What is a reverence?

a)

It is a thank you dance done at the end of class using a port de bras and a curtsy

b)

It is a thank you dance to your teacher and fellow students consisting of slow port de bras

c)

It is a thank you dance to end a lesson that demonstrates gratitude and appreciation

21.
  1. 25. What is a pas de basque?

a)

A tendu front on a fondued leg that rond de jambes to the side and lands in a coupe on the opposite leg and closes to fifth

b)

A jump that begins with a rond de jambe and transitions to a coupe front on the opposite leg and closes to fifth

c)

A rond de jambe to a coupe springing forward and pushing through the floor on the opposite leg and closing in fifth

22.
  1. 26. What is a sauté?

a)

A jump that pushes the feet through the floor and lands in a plié

b)

A spring jump from the floor pointing the toes and landing in a plié, it does not change feet

c)

A springing motion of the feet that does not change feet, landing in the same position you started in a plié