112 lines
3.3 KiB
TeX
112 lines
3.3 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\usepackage{gensymb}
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\usepackage[landscape, top=0.8in, bottom=0.5in, left=0.7in, right=0.7in]{geometry}
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\usepackage{graphicx}
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\usepackage{hhline}
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\usepackage{makecell}
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\usepackage{multirow}
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\usepackage{tabularx}
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\usepackage[table]{xcolor}
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% Create a thick line for table borders
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\newcommand{\thickline}{\Xhline{2\arrayrulewidth}}
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% Create a thinner line for separating steps
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\renewcommand{\_} {\\ \hhline{|~*{7}{|-}|}}
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% Turn a table cell gray
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\newcommand{\gray}{\cellcolor{gray!30}}
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% Set up a common table header style
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\newcommand{\tbhead}[1]{\bfseries\centering\arraybackslash\footnotesize{#1}}
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% Add a new column type for centered columns of specified width
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\newcolumntype{C}{>{\centering\arraybackslash}p{0.85in}}
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% ... and a new column type for thick vertical lines
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\newcolumntype{'}{!{\vrule width 1pt}}
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% Create a new environment that sets up everything we need to make cheese
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\newenvironment{cheese}[2]
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{
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\thispagestyle{empty}
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\noindent
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\setlength{\extrarowheight}{2pt}
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\begin{tabularx}{\textwidth}{ p{2.5in}lllX }
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Cheese: \textbf{#1} & Flavors: \hfill & & Date: & Age Until: \\
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Milk Brand: \hfill & Type: ( Whole / \hspace{4em} )
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& Homogenized: (Y / N )
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& Pastuerized: ( Y / N )
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& Milked On: \\
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\end{tabularx}
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\noindent
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\setlength{\tabcolsep}{3pt}
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\setlength{\extrarowheight}{#2}
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\tabularx{\textwidth}{ 'c'c|C|C|C|C|c|X' }
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\thickline
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\tbhead{} & \tbhead{Operation} & \tbhead{Amount} & \tbhead{Time}
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& \tbhead{Goal Temp} & \tbhead{Actual Temp}
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& \tbhead{\ pH\ } & \tbhead{Comments And Notes} \\
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}
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{
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\thickline
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\endtabularx
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% FIXME: A newline was required for the \thickline to show up?
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}
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% Preformat some fractions
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\newcommand{\half} {\(\frac{1}{2}\)}
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\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
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\newcommand{\eighth} {\(\frac{1}{8}\)}
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% Format a Fahrenheit temperature
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\newcommand{\ftemp}[1] {#1\degree F}
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% Make reusable diluted messages
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\newcommand{\diluted} {Diluted in \quarter{1} cup distilled water}
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\newcommand{\dilutemilk} {Diluted in \quarter{1} cup cheese milk}
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% Make reusable simple brine message
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\newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
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% Use this command to start a new section
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\newcommand{\newsection}[2]
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{
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\thickline\multirow{#2}{*}{\rotatebox{90}{\tbhead{#1}}}
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}
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% Standard setup section used by most cheeses
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\newcommand{\StandardCheeseSetupSection}
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{
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\newsection{Setup}{4}
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& Prepare Milk & 2 gallons & & \gray & & & \_
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& Calcium Chloride & \half teaspoon & & \gray & \gray & & (Optional) \diluted. \_
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& Begin Heating & & & \gray & \gray & & \_
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& Remove from Heat & \gray & & & & & \\
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}
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% Standard gel development section used by most cheeses
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\newcommand{\StandardCheeseGelDevelSection}[4]
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{
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\newsection{Gel Devel}{4}
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& Rennet & #1 & & #2 & & & \diluted. Stir 1 minute. \_
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& Setting & #3 & & \gray & & & \_
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& Onset of Flocculation & #4 & & \gray & \gray & & \_
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& Clean Break & \gray & & \gray & \gray & & \\
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}
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% Standard curd-washing instructions
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\newcommand{\Wash}[1]{Slowly add \ftemp{#1} water. Stir continuously}
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% Easy way to add weights to the Pressing section
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\newcommand{\AddWeight}[2]
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{
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& #1 & #2 & & \gray & \gray & &
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}
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