Which processing or preparation method most commonly increases a food's energy density?

• A. Freezing, because ice formation increases the caloric density of plant fibers.
• B. Frying in oil, because oil adds high-calorie fat per gram while reducing relative water content.
• C. Refrigerating, because cold temperatures convert water into less available calories.
• D. Steaming, because it concentrates calories by removing water through high heat.

Answer: (B)