160 lines
4.7 KiB
TeX
160 lines
4.7 KiB
TeX
%
|
|
% Copyright 2016 (c) Anna Schumaker.
|
|
%
|
|
\ProvidesClass{cheese}
|
|
|
|
\RequirePackage{kvoptions}
|
|
\DeclareStringOption[10pt]{rowheight}
|
|
\ProcessKeyvalOptions*
|
|
\LoadClass[letterpaper]{letter}
|
|
|
|
\RequirePackage{gensymb}
|
|
\RequirePackage[landscape,top=0.8in,bottom=0.5in,left=0.7in,right=0.7in]{geometry}
|
|
\RequirePackage{graphicx}
|
|
\RequirePackage{hhline}
|
|
\RequirePackage{ifthen}
|
|
\RequirePackage{makecell}
|
|
\RequirePackage{multirow}
|
|
\RequirePackage{tabularx}
|
|
\RequirePackage[table]{xcolor}
|
|
|
|
\pagestyle{empty}
|
|
|
|
% Preformat some fractions
|
|
\newcommand{\half} {\(\frac{1}{2}\)}
|
|
\newcommand{\third} {\(\frac{1}{3}\)}
|
|
\newcommand{\quarter} {\(\frac{1}{4}\)}
|
|
\newcommand{\threequarter} {\(\frac{3}{4}\)}
|
|
\newcommand{\eighth} {\(\frac{1}{8}\)}
|
|
\newcommand{\sixteenth} {\(\frac{1}{16}\)}
|
|
|
|
% Format a Fahrenheit temperature
|
|
\newcommand{\ftemp}[1] {#1\degree F}
|
|
|
|
% Make reusable messages for the notes section
|
|
\newcommand{\diluted} {Diluted in \quarter cup distilled water}
|
|
\newcommand{\dilutemilk} {Diluted in \quarter cup cheese milk}
|
|
\newcommand{\packettsp} {1 packet = \quarter teaspoon}
|
|
\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
|
|
\newcommand{\wash}[1] {Slowly add \ftemp{#1} water. Stir continuously}
|
|
|
|
% Are we using cheese color or a secondary culture?
|
|
\newif\ifcolor
|
|
\colorfalse
|
|
\newif\ifsecondary
|
|
\secondaryfalse
|
|
\newcounter{cheese@acid}
|
|
\stepcounter{cheese@acid}
|
|
\stepcounter{cheese@acid}
|
|
|
|
% Macros for setting cheese variables
|
|
\newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
|
|
\newcommand{\cheeseMilk}[1]{\def\cheese@milk{#1}}
|
|
\newcommand{\cheeseCaCl}[1]{\def\cheese@CaCl{#1}}
|
|
\newcommand{\cheeseCulture}[4]
|
|
{
|
|
\def\cheese@culture{#1}
|
|
\def\cheese@cultureAmt{#2}
|
|
\def\cheese@cultureTemp{\ftemp{#3}}
|
|
\def\cheese@cultureNote{#4}
|
|
}
|
|
\newcommand{\cheeseSecondary}[4]
|
|
{
|
|
\secondarytrue
|
|
\def\cheese@secondary{#1}
|
|
\def\cheese@secondaryAmt{#2}
|
|
\def\cheese@secondaryTemp{\ftemp{#3}}
|
|
\def\cheese@secondaryNote{#4}
|
|
\stepcounter{cheese@acid}
|
|
}
|
|
\newcommand{\cheeseRipening}[2]
|
|
{
|
|
\def\cheese@ripening{#1}
|
|
\def\cheese@ripeningTemp{\ftemp{#2}}
|
|
}
|
|
\newcommand{\cheeseColor}[1]
|
|
{
|
|
\colortrue
|
|
\def\cheese@color{#1}
|
|
\stepcounter{cheese@acid}
|
|
}
|
|
\newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
|
|
\newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
|
|
\newcommand{\cheeseFlocculation}[1]{\def\cheese@flocculation{#1}}
|
|
|
|
\renewcommand{\_}{ \\ \hhline{|~*{7}{|-}|}}
|
|
|
|
\newcommand{\cheeseStep}[5] { & #1 & #2 & & #3 & #4 & & #5 \_ }
|
|
\newcommand{\cheeseStepTemp}[4] { & #1 & #2 & & #3 & & & #4 \_ }
|
|
\newcommand{\cheeseStepNoTemp}[3] { & #1 & #2 & & \gray & \gray & & #3 \_ }
|
|
|
|
% Create some useful table formatting macros
|
|
\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
|
|
\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}
|
|
\newcommand{\gray}{\cellcolor{gray!30}}
|
|
|
|
\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
|
|
\newcolumntype{'}{!{\vrule width 1pt}}
|
|
|
|
|
|
\newcommand{\section}[2]
|
|
{
|
|
\thickline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
|
|
%\global\setboolean{cheeseFirstStep}{true}
|
|
|
|
}
|
|
|
|
% Extend the \begin{document} command
|
|
\AtBeginDocument
|
|
{
|
|
\setlength{\extrarowheight}{2pt}
|
|
\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
|
|
Cheese: \textbf{\cheese@name} & Flavors: \hfill & & Date: & Age Until: \\
|
|
Milk Brand: \hfill & Type: ( Whole / \hspace{0.5in} )
|
|
& Homogenized: ( Y / N )
|
|
& Pastuerized: ( Y / N )
|
|
& Milked On: \\
|
|
\end{tabularx}
|
|
}
|
|
|
|
\newenvironment{cheese}
|
|
{
|
|
\setlength{\tabcolsep}{3pt}
|
|
\setlength{\extrarowheight}{\cheese@rowheight}
|
|
\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
|
|
\thickline
|
|
\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
|
|
& \tbhead{Goal Temp} & \tbhead{Actual Temp}
|
|
& \tbhead{\ pH\ } & \tbhead{Comments And Notes} \\
|
|
|
|
\section{Setup}{4}
|
|
\cheeseStepTemp{Prepare Milk }{\cheese@milk}{\gray}{ }
|
|
\cheeseStepNoTemp{Calcium Chloride}{\cheese@CaCl}{(Optional) \diluted.}
|
|
\cheeseStepNoTemp{Begin Heating }{ }{ }
|
|
\cheeseStepTemp{Remove from Heat}{\gray}{ }
|
|
|
|
\section{Acid}{\thecheese@acid}
|
|
\cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt}
|
|
{\cheese@cultureTemp}{\cheese@cultureNote}
|
|
\ifsecondary
|
|
\cheeseStepTemp{\cheese@secondary }{\cheese@secondaryAmt}
|
|
{\cheese@secondaryTemp}{\cheese@secondaryNote}
|
|
\fi
|
|
\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
|
|
\ifcolor
|
|
\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
|
|
\fi
|
|
|
|
\section{Gel Devel}{4}
|
|
\cheeseStepTemp{Rennet }{\cheese@rennet }{\gray}{\diluted. Stir 1 minute.}
|
|
\cheeseStepNoTemp{Setting }{\cheese@setting}{ }
|
|
\cheeseStepNoTemp{Onset of Flocculation}{\cheese@flocculation}{ }
|
|
\cheeseStepNoTemp{Clean Break}{\gray}{ }
|
|
}
|
|
{
|
|
\thickline
|
|
\endtabularx
|
|
|
|
% FIXME: A newline was required for the \thickline to show up?
|
|
}
|