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.
Raw veal should be used within one or two days, but larger portions or cuts may be consumed in three to five days. As with other meats, veal can also be refrigerated for longer periods but with a decrease in quality. Veal meat can be cooked using dry or moist heat, depending on the meat cut. Roasting, grilling, frying, and broiling are good for tender cuts like cutlets, patties, and loin chops. Stewing and braising is good for parts like shanks and breasts. There is much controversy with veal consumption.