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.
It is about 21% of the total carcass weight. This primal cut of veal contains the 5th through the 11th ribs, and is about 9% of the total carcass weight. A veal rack that is not split down the backbone is called a... A veal rack that is split into two halves and and tied into a circle. Veal primal cut that is located between the rack and the leg and includes the 12th and 13th rib. The average weight is about 10% of the total carcass weight.