You can see the triangles in more visual form here
If you are following the intended sequence of pages, you have heard of Levi-Strauss and his triangle. The triangles which stem from it are shown below.
There are terms shown which some people could expect to see explained.
Poeler means to pot-roast. Rissoler means to give a golden colour to a food and often that is achieved with the aid of a frying pan and a shallow combination of oil and clarified butter.
If something is cooked en papillotte, the term comes from the days of haute cuisine. Thick greaseproof paper was buttered, the fish, say, was treated to a sprinkling of chopped mushrooms etc, perhaps a little white wine was added. [Drizzled had not been invented.] All this was covered with another sheet of buttered greaseproof paper and the edges folded over. Finished in the oven, the whole package went into the restaurant for the waiter to deal with.
The technique is still in use as seen here. [There's a cuisine link to click to see more cuisines.]
Qu'est ce que la Sole Meunière?
Filet de sole cuisiné dans une sauce au beurre. source
Meunière is named after the fishmonger's wife. What would she have made of this?
She would have shallow-fried the fillets in clarified butter and served the pan contents.