Stiff peaks – If you are instructed to beat cream or egg whites until stiff peaks are formed, then you need to whisk or beat until the mixture forms peaks which do not collapse and you could even turn the bowl upside down without the mixture immediately falling out.
Paninigas ng peak – Kung ikaw ay inutusan upang matalo cream o itlog mga puti hanggang sa paninigas ng peak ay nabuo, pagkatapos ay kailangan mong i-whisk o matalo hanggang sa pinaghalo bumubuo peak na hindi tiklupin at maaari mong kahit na i-on ang mangkok baligtad nang walang halo agad pagbagsak out.