References:
1. Montagné, Prosper. Larousse Gastronomique. Jennifer Harvey Lang (ed.). New York: Crown, 1988. Second English edition.
2. The Reluctant Gourmet, "Mise en place"". Retrieved 10 February 2013.
3. Ruhlman, Michael (14 September 2018). Ruhlman’s Twenty. Chronicle Books. p. 13. ISBN 9780811876438. Retrieved 27 January 2015. There's no reason it won't work for you in your kitchen at home.
4. Jump up to:a b Charnas, Dan (2016). Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind. Rodale. ISBN 9781623365936.
5. Weisberg, Deena Skolnick; et al. (June 2014). "Mise en place: setting the stage for thought and action" (PDF). Trends in Cognitive Sciences. doi:10.1016/j.tics.2014.02.012. Retrieved May 31, 2016.
6. HIMANSHU RAJAK (2020). Preparation of Service ( Mise en scene & Mise en place)
7. Practical cookery level 2, diploma in professional cookery John Campbell • David Foskett • Neil Rippington • Victor Ceserani with contributions from Olly Rouse, Patricia Paskins, Chris Barker & Stephanie Conway
8. PRACTICAL PROFESSIONAL COOKERYH.L. Cracknell, F.H.C.I.M.A., F.C.F.A., A.R.S.H. Head of the Department of Catering Management, Oxford Polytechnic R.J. Kaufmann, M.C.F.A.,
M.H.C.I.M.A., M.C.C.F., M.A.C.F. Principal Lecturer in Cookery, Department of Catering Management, Oxford Polytechnic
9. Professional cookery Series Editor: pam Rabone Hally Bamunuge. Trevor.Mark Furr Shyam Patiar.Dereick Rushton Internet: https://www.epa.gov/energy/reduce-environmental-impactyour-energy-usehttps://www.australianethical.com.au/blog/15-ways-you-can-reuse-foodscraps-in-the-kitchen