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.
Don't prick holes in it-that is the worst thing you could do. Preheat oven to 450. Brown it on the stove top-roasts have 6 sides, not 4 - and place on a rack in a roasting pan. Brown some onions, diced carrots, and diced celery in the veal-browning pan. Add a 1/2 cup of white wine. Pour over Veal. Place in oven, covered, for 10 minutes. Reduce heat to 325. Cook for 25 minutes per pound, removing the cover for the last 15 minutes and turing the heat up to 375. Ensure that the bottom is not dry or the precious juices will burn.