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In ballet, the rising from a position in which the feet are flat on the floor to a position in which the dancer balances on one or both feet on at least demi-pointe.
releve(ˌrɛləˈveɪ; French rələve)
(Cookery) cookery the act of removing a dish during a meal and replacing it with another dish
(lifted step) Raising on full or part point.