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.
2 1/2 to 4 2 1/2 to 3 (must be cooked with liquid to partially cover) -------- 170ÂºF well done Brisket, Corned Bake at 325ÂºF. Let stand 10 to 15 minutes. 2 1/2 to 3 1/2 3 1/2 to 5 2 1/2 to 3 1/2 3 1/2 to 4 1/2 Follow package directions. 70ÂºF well done; follow package directions. Veal Loin Roast Roast at 325ÂºF. 3 to 4 1 3/4 to 2 1/4 155ÂºF 160ÂºF medium Rib Roast (bone-in) Roast at 325ÂºF. 4 to 5 1 1/2 to 21/4 155ÂºF 160ÂºF medium Pork Loin Roast (bone-in or boneless) Roast at 325ÂºF. 2 to 5 20 minutes per lb 145ÂºF Let stand at least 3 minutes.