We learn that chopping fruit or vegetables into very small pieces does not change the bracha required. We also learn if one makes a bracha for vegetables on fruit, or for fruit on vegetables, if you have fulfilled your obligation.

We examine which bracha and when the bracha is made on vegetable sauce, and water used to cook vegetables

We examine the bracha on onions, garlics, and the effect on the bracha of salting and pickling onions.

We learn the principle of Ikar and Tofel, main and secondary part of a food.

We examine whether a bracha should be made over non-kosher food when forced to eat it

We explore when we do and do not make a bracha on water. Where water does not cover automatic benefit to the drinker unless they are thirsty.

We explore at what point wine loses its special status and bracha for the drink to be replaced by shehakol.

We continue the examination of the shehakol bracha and plant derivatives that take that bracha. We also look at spoiled wine and the point at which it loses it's special bracha.

We examine different types of food that take the bracha of shehakol.