Bleu

BLEU (Bilingual Evaluation Understudy) is a method for evaluating the quality of translations made by machine translation systems. The higher the quality of a translation, the more similar it is to a reference translation, which is assumed to be correct.

The BLEU metric ranges from 0 to 1. Few translations will attain a score of 1 unless they are identical to a reference translation. For this reason, even a human translator will not necessarily score 1.

While in Paris, she enrolled in Le Cordon Bleu culinary school where she learned the traditional art of chocolate and pastry making.