Add new documentclass for cheeses
I think this will work out easier than creating a custum package. Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
This commit is contained in:
parent
8a9f93cd68
commit
cf13cb3071
|
@ -0,0 +1,123 @@
|
|||
%
|
||||
% 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{\quarter} {\(\frac{1}{4}\)}
|
||||
\newcommand{\eighth} {\(\frac{1}{8}\)}
|
||||
|
||||
% 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}
|
||||
|
||||
% 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{\cheeseRipening}[2]
|
||||
{
|
||||
\def\cheese@ripening{#1}
|
||||
\def\cheese@ripeningTemp{\ftemp{#2}}
|
||||
}
|
||||
\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}{2}
|
||||
\cheeseStepTemp{\cheese@culture }{\cheese@cultureAmt}
|
||||
{\cheese@cultureTemp}{\cheese@cultureNote}
|
||||
\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
|
||||
|
||||
\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?
|
||||
}
|
Loading…
Reference in New Issue