Works Cited

www.abt.org

gatopardos.com

artofballet.com 

atimetodanceblog.blogspot.com

whatthehealthmag.wordpress.com

fortlauderdaleballet.com

Turn-out

This is the ability of the dancer to turn his or her feet and legs out from the hip joints to a 90-degree position. This turn-out, is one of the essential principles of the classical dance, giving the dancer freedom of movement in every direction.

Sauté, sautée [soh-TAY]

Jumped, jumping. When this term is added to the name of a step, the movement is performed while jumping. In all jumping movements the tips of the toes should be the first to reach the ground after the jump, then the sole of the foot followed by the heel. In rising from the ground the foot moves in the reverse order.

Ront de jambe [rawn duh zhahnb]

Round of the leg, that is, a circular movement of the leg. Ronds de jambe are used as an exercise at the bar. All are done clockwise and counterclockwise.

Relevé [ruhl-VAY]

Raised. A raising of the body on the points or demi-pointes, point or demi-pointe. Relevé may be done in the first, second, fourth or fifth position.

Pirouette [peer-WET]

Whirl or spin. A complete turn of the body on one foot. Pirouettes are performed turning inward toward the supporting leg, or turning outward in the direction of the raised leg. Correct body placement is essential in all kinds of pirouettes. The body must be well centered over the supporting leg with the back held strongly and the hips and shoulders aligned. The force of momentum is furnished by the arms, which remain immobile during the turn. The head is the last to move as the body turns away from the spectator and the first to arrive as the body comes around to the spectator, with the eyes focused at a definite point which must be at eye level. This use of the eyes while turning is called "spotting."