Which of the following is cornflour used for?

Cornflour, also known as cornstarch, is primarily used for thickening sauces. When heated in a liquid, cornflour undergoes a process called gelatinization, where it absorbs water and swells, resulting in a thicker consistency. This property makes it a popular choice for thickening gravies, soups, and sauces, as it creates a smooth texture without introducing additional flavors.

In contrast, while cornflour can be used in baking to modify the texture of certain baked goods, it is not the primary ingredient for structural components like flour, which are crucial in traditional baking recipes. Similarly, cornflour is not suitable for making pasta, as pasta dough typically requires wheat flour, which contains gluten and provides the necessary elasticity. Regarding frying food, cornflour could be used as a coating to achieve a crispy texture, but thickening sauces remains its most fundamental and recognized application.