glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Step 6. Check the internal temperature of the veal after 30 minutes with an instant read thermometer at the center of the thickest piece of meat. When the meat is fully cooked, the temperature should be 120 to 125 degrees Fahrenheit. for rare meat, 130 to 135 for medium rare, 140 to 145 for medium and 150 to 155 for medium well.