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.
Bake 10 minutes, uncovered, at 450&degF. Reduce oven temperature to 325&degF. and continue to roast until the internal temperature reaches the desired temperature of 140 to 145 F on a meat thermometer, approximately 2 1/2 hours. Allow about 20 to 25 minutes per pound for roasting. crown roast is usually done with lamb, veal, or pork. It is called a crown because it is two rib racks (usually 12 ribs from one pork loin) that are bent into a circle and then tied together with kitchen twine. The meatiest portion of the ribs forms the bottom of the crown and face inward.