What is the difference between a "Minchah al ha'Machavas" and a "Minchas Marcheshes" (in Pasuk 7)?
Rashi and Rashbam: The former is baked in a flat pan, so the fire burns off the oil and the loaves turn out hard; the latter, in a pot, in which case the oil gathers at the base, rendering the Minchah soft and spongy. 1
Rashi (on Pasuk 7): In fact 'Marcheshes' was actually the name of a K'li in the Mishkan, and was so-called because, on account of its depth, the oil floated on top and the fire did not burn it, and whatever is baked by means of liquid remains spongy and looks as if it is crawling ? 'Rocheshes'.
What are the implications of "So'les Belulah ba'Shemen"?
Rashi: It implies the the oil is mixed with the flour and not with the Chalos after they are baked. 1
See Torah Temimah, note 31, who elaborates.
Why does the Torah first write "So'les Belulah ba'Shemen" and then (in Pasuk 6) "Veyatzakta alehah Shemen"?
What are the implicatoins of the word "Matzah Tih'yeh"?
Menachos, 53a #1: It implies that "Matzah" is crucial to the Din of the Minchah.
Menachos, 53a #2: "Tih'yeh" (switching the 'Hey' for a 'Ches') implies 'Hachayeh osah' ('Keep it alive'). 1 This teaches us that all Menachos should be kneaded in warm water and guarded against becoming Chametz. 2
See Torah Temimah, note 33.
Oznayim la'Torah: And the Torah teaches this by the Minchah al ha'Machavas rather than by the Ma'afei Tanur (which is mentioned first) because the fact that it is being baked on a flat pan, means that the top is not as hot as the bottom, thereby rendering the Chalah more susceptible to becoming Chametz than the Tanur, which heats the entire loaf, and even than the Minchas Marcheshes, which heats it on three sides.
