Sauté , sautée [soh-TAY] Jumped, jumping. A jump off the ground from one or two feet.
Seconde, à la [ah la suh-GAWND] To the second. A term to imply that the working leg is placed in or should be moved to the second position.
Sissonne [see-SAWN] There are many types of sissonne. To execute the petite sissonne or sissonne simple the dancer begins in 5th position. He then jumps up with and lands on one foot in demi-plié.
Supporting Leg This is the leg that the dancers stands on to support the body when the working leg is moving.
Soubresaut [sew-brah-SOH ] Sudden leap. A jump from two feet to two feet with the leg held close together.
Sous-sus [soo-sew] Under-over. A relevé in a very tight fifth position.
Soutenu [soot-NEW] Sustained. One leg is drawn smoothly to the other. The step can be performed in placed or turning.
Temps leve [tahn lah-VAY] Raised step. A simple jump from one foot to the same foot.
Temps lié sur les pointes [tahn lyay sewr lay pwent] Connected movement on the points. A transfer of weight from one foot to the other.
Tendu [tahn-DEW] Stretched. The working foot slides from the supporting leg without lifting the toe from the ground until the toe has reached a full pointe. Then it slides back.
Terre, à [a tehr] On the ground.
Tour [toor ] To turn.
Tournant, en [ahn toor-NAHN] Turning. A step performed while turning.
Virtuoso [vur-choo-oh-soh] A performer with great technical skill.
Working Leg The leg that the dancer uses to execute a step while the weight on the body is on the supporting leg.