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.
1 Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 Â°F as measured with a food thermometer before removing meat from the heat source. 2  For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 Â°F as measured with a food thermometer before removing meat from the heat source. 2  For safety and quality, allow meat to rest for at least three minutes before carving or consuming.